Roast Lamb Shoulder & Garlic Gravy

• Meanwhile, trim green tops from Dutch carrots, then scrub carrots clean. Quarter chat potatoes. Cut beetroot into small chunks. • Place the butter in a small heatproof bowl, then microwave in 10 second bursts until melted. • Place carrot, potatoes and beetroot on a lined oven tray. Drizzle with the melted butter, season generously with salt and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut any larger baby carrots into half lengthwise.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, trim pea pods. • Roughly chop pistachios. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, tossing, until tender, 2-3 minutes. • Transfer to a bowl and allow to cool slightly.

• In a medium bowl, combine mint sauce and a drizzle of red wine vinegar and olive. Season to taste. • Just before serving, add salad leaves and slightly cooled pea pods. Toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Remove the roasted garlic cloves from their skin, then discard the skins. • Lightly mash garlic with a fork. • Return frying pan to medium-high heat. Cook mashed garlic and homestyle gravy with a splash of water, stirring, until warmed through, 1-2 minutes. Remove pan from heat.