Mother's Day Herb Crusted Roast Lamb

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. Trim the green beans.

About 15-20 mins before you're ready to serve, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and asparagus. Stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins.

Remove the lid, then add the peas and butter. Cook, stirring occasionally, for 1-2 mins. Season with salt and pepper, then remove from the heat.

While the veg 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, pop it in a bowl of hot water for 1 min. 

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.