Rosemary Roast Lamb and Red Wine Jus

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, trim the carrots and parsnips (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

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 one side of a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the carrots and parsnips to the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast the lamb 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.

Remove the carrots and parsnips from the oven after 25-30 mins and cover with foil to keep warm.

Once cooked, rest the lamb, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

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, put the sachet in a bowl of hot water for 1 min to loosen.

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). 

Heat a drizzle of oil in a small frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins.

Stir in the chopped mint. Season with salt and pepper.

When everything's ready, drizzle the carrots and parsnips with the maple syrup and turn to glaze them.