Garlic & Herb-Crusted Lamb, Potato Dauphinoise & Asparagus

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your lamb leg joint[s] out of the fridge, open the packet and let it adjust to room temperature

Boil half a kettle

Peel and finely slice your potatoes into thin discs

Top, tail, peel and chop your carrot[s] into batons

Peel and finely chop (or grate) your garlic

Dissolve your clotted cream in a splash of boiled water, then add 100ml [130ml] [170ml] milk, half the chopped garlic (you'll use the rest later!) and a generous pinch of salt and pepper – this is your garlicky cream

Add the sliced potatoes to an oven-proof dish and pour over the garlicky cream, then cover the dish with tin foil

Put the dish to one side of a baking tray and put in the oven for an initial 30 min

While the dauphinoise cook, add your panko breadcrumbs, rosemary & mint paste and remaining chopped garlic to a plate with a drizzle of vegetable oil

Season with a pinch of salt and pepper and stir it all together – this is your garlic & herb crumb

Remove the string from your lamb leg joint[s], then pat dry with kitchen paper and season with a pinch of salt and pepper

Spread your Dijon mustard in a thin layer on the top of the seasoned lamb leg joint[s]

Press the coated side of the lamb leg joint[s] into the garlic & herb crumb – this is your herb crusted lamb leg joint[s]

Put the herb crusted lamb leg joint[s] to one side of a baking tray

Add your carrots to the other side of the baking tray with a drizzle of vegetable oil and a pinch of salt, pepper and sugar

Give the carrots a good mix up and put the tray in the oven for 25-30 min or until the carrots are tender and the lamb is cooked through and very slightly pink inside – this is your garlic & herb crusted lamb

Tip: Prefer no pink meat? Cook your lamb for 3-5 min longer! Or until tender and golden

Trim the woody ends off your asparagus and add them to a large piece of tin foil (or two!) with a large splash of cold water and a small knob of butter, scrunch the foil around the asparagus to form a tightly sealed parcel (cooking for 3 or more? Make 2 separate parcels!)

Once the dauphinoise have had 30 min, remove the dish from the oven and remove the tin foil from the dauphinoise and add the asparagus parcel[s] to the other side of the baking tray and return the tray to the oven for 10-12 min or until the asparagus is tender with a slight bite and the dauphinoise is golden

Once the lamb is cooked, transfer it to a clean chopping board to rest for a few min before slicing

Once everything is nearly ready, combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof jug, whisk thoroughly

Put the gravy mix in the microwave and cook for 1 min or until thickened, then give it a good mix up (careful it may be hot!) – this is your gravy