Roast Lamb and Salsa Verde

Put the lamb on a baking tray and season. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf of your oven for 25-30/35-40/50-55 mins (2p/3p/4p) for medium-rare. Add an extra 5 mins if you like your lamb more cooked. Wrap loosely in foil and rest for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Zest and halve the lemon. Halve the cabbage lengthways, cut out and discard the tough core then finely slice widthways. Peel and grate the garlic (or use a garlic press). Trim and halve the chantenay carrots lengthways (no need to peel). Place the carrots onto another baking tray, drizzle with oil and season. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.

Pop a saucepan on a medium heat. Add half the butter, allow it to melt, then stir in the remaining flour. Cook until the roux is a medium-brown colour and gradually stir in the water (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.

Meanwhile, heat a frying pan over medium-high heat with the remaining butter. Once melted, add the garlic and cook, stirring, for 1 min. Add the cabbage and stir-fry for 2 mins. Season, then add a splash of water and a pinch of lemon zest. Mix well and cover with a lid and cook until tender, 3-4 mins. Once cooked, remove from the heat and squeeze in half the lemon juice.