Herb Crusted Roast Lamb and Red Wine Jus

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 your herby crumb.

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 mins 3p: 35-40 mins 4p: 50-55 mins mins for medium-rare. Add an extra 5-10 mins if you like your lamb more well done.

Once the lamb is 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.

Meanwhile, trim the bottom 2cm from the asparagus and discard. 

When there's 15 mins left of lamb cooking time left, add the asparagus to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Spread out in a single layer and roast for the remaining time. 

While everything cooks, pop the (now empty) potato pan on medium-high heat.

Pour in the water for the jus (see pantry for amount). Bring to the boil, then stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Reduce the heat to medium-high, then bubble away until the sauce has reduced by half, 7-8 mins.

Once glossy and thickened, remove from the heat. 

A few minutes before you're ready to serve, heat a small frying pan on medium heat with the butter. Once hot, add the peas, season with salt and pepper and stir-fry for 1-2 mins.