Roast Lamb and Mint Sauce

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 of your oven until golden, 45-50 mins. Turn halfway through. 

Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

Meanwhile, carefully remove the lamb from the netting (discard the netting).

In a small bowl, combine the garlic, rosemary, cracked black pepper, olive oil and salt (see pantry for both amounts). Rub the mixture all over the lamb, then place onto a baking tray.

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

Rest, wrapped loosely in foil, 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.

While everything roasts, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

When 20 mins of roasting time remain, pop a large saucepan on medium-high heat. Melt in the butter and add the water for the veg and sugar for the carrots (see pantry for both amounts). Add the carrots to the pan, then bring to a boil.

Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins. 

Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally. 

Meanwhile, pour the water for the jus (see pantry for amount) into the (now empty) potato saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.

While the jus simmers, pick the mint leaves from their stalks and roughly chop (discard the stalks).

In another small bowl, combine the mint with the red wine vinegar, sugar and boiled water for the sauce (see pantry for amount). Mix well, season with salt, then set aside.