One Tray Roast Lamb With Buttered Veg And Roasties

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Take your lamb out of the fridge, open the packet and let it adjust to room temperature

Top, tail and slice your carrot[s] into discs on the diagonal

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunky rounds

Add the carrot discs and leek rounds to a large piece of tin foil (or two!) with a generous splash of cold water, a small knob of butter and a pinch of salt

Scrunch the foil around them to form a tightly sealed parcel[s] and add to a baking tray (or two)

Put the tray[s] in the oven and cook for an initial 10 min

Meanwhile, peel your potatoes and chop in half

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 5-8 min or until slightly tender

Remove the string from your lamb leg joint[s], then pat dry with kitchen paper

Rub over your Dijon mustard, dried thyme, 1 tsp [2 tsp] [3 tsp] sugar and a generous pinch of salt and pepper – this is your coated lamb

Once the potatoes are tender, remove the tray[s] from the oven and add the chopped potatoes (reserve the bowl for later!) and coated lamb with a generous drizzle of vegetable oil

Return the tray[s] to the oven and cook for 25 min or until the lamb is cooked through and very slightly pink inside

Tip: Prefer no pink meat? Cook your lamb for 3-5 min longer!

Once the lamb has had 25 min, remove it from the oven, transfer to a clean chopping board and leave to rest for 3 min – this is your thyme roast lamb

Return the tray[s] to the oven for a final 3 min or until the potatoes are roasted and golden and the veg is tender

Once everything is nearly ready, boil half a kettle

Combine your gravy base with 125ml [200ml] [250ml] boiled water in the reserved bowl, whisk thoroughly

Put it in the microwave and cook for 30-40 secs or until thickened and give everything a good mix up – this is your gravy

Slice the rested lamb finely