Roast Lamb with Salsa Verde & Roasties

Season the lamb with salt, pepper and a drizzle of oil. Transfer to another baking tray and roast in the oven for 30/40/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your lamb more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel). Place onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast until golden and tender, 20-25 mins. Turn halfway through cooking.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the capers. Zest and halve the lemon. Pop the capers, mint, olive oil (see ingredients for amounts) and half the lemon juice in a small bowl. Season with salt and pepper, mix well and set aside.

Pop a saucepan on a medium heat and add half the butter, allow it to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a medium-brown colour and gradually stir in the water (see ingredients for amount) and chicken stock powder. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-12 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Heat a frying pan over medium-high heat with the remaining butter. Once melted, add the garlic and cook, stirring for 1 minute, then add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water and a pinch of lemon zest, mix well and cover with a lid (or some foil) and cook until just tender, 3-4 mins. Once cooked, remove from the heat then squeeze some lemon juice in and stir through the roasted carrots.