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).

In a medium bowl, combine the garlic, chopped mint, breadcrumbs, dried rosemary and olive oil for the crumb (see pantry for amount).

Season well with salt and pepper, then stir and set aside. 

Once the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry 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, 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 with salt and pepper, then spread the Dijon mustard all over. Press the herby crumb over the mustard. 

Roast the lamb on the middle shelf for 2p: 25-30 3p: 35-40 4p: 50-55 mins for medium-rare. Add an extra 5-10 mins if you like your lamb more well done. 

Once cooked, wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

About 15 mins before you're ready to serve, pop a large frying pan on medium-high heat.

Add the butter, water and sugar for the carrots (see pantry for both amounts) and stir to combine. 

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Add the carrots to the pan and 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, stirring occasionally, for 3-4 mins or until the liquid has evaporated, the veg is glazed and everything's piping hot. Season to taste, then remove from the heat.