Herb Crusted Roast Lamb and Red Wine Jus

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Pop the garlic, mint, panko breadcrumbs, dried oregano and oil for the breadcrumbs (see ingredients for amount) into a medium bowl. Season well with salt and pepper, then mix together and set aside.

Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden for 45-50 mins. Turn halfway through.

While the potatoes roast, carefully remove the lamb from the netting (discard the netting) and place onto a baking tray. Season the lamb with salt and pepper, then spread the Dijon mustard over the top. Press the herby breadcrumbs over the mustard. TIP: Don't worry if any crumb falls off. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf for 2P/4P: 25-30 3P: 35-40 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. Wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

About 15 mins before serving, pop a large frying pan on medium-high heat. Add the butter, water and sugar for the veg (see ingredients for both amounts) and stir to combine. Trim and halve any large carrots lengthways, then add them to the pan. Bring to a boil, cover with a lid or foil, then lower the heat and simmer until tender, 10-12 mins. Remove the lid, then add the peas and cook for 3-4 mins, stirring occasionally or until the liquid has evaporated and the veg is glazed and piping hot. Season to taste, then remove from the heat.