Roast Lamb and Salsa Verde

Put the lamb on a baking tray and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Roast the lamb on the middle shelf of your oven for 2P: 25-30 mins 3P: 35-40 mins 4P: 50-55 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. When cooked, remove from the oven, 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). Put the carrots onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the bottom shelf until golden and tender, 20-25 mins. Turn halfway through.

Pop a small saucepan on medium heat. Melt half the butter in the pan, then stir in the remaining flour to make a paste-like roux. Cook until the roux is a medium-brown colour, then gradually stir in the water for the gravy (see ingredients for amount) and chicken stock paste. Bring to the boil, stirring, then lower the heat. 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 with salt and pepper, then add a splash of water and a pinch of lemon zest. Mix well, then cover with a lid and cook until tender, 3-4 mins. Once cooked, remove from the heat and squeeze in half the lemon juice.