Rosemary Roast Lamb & Chat Potatoes

• Meanwhile, halve chat potatoes. Pick rosemary.

• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.

• While potatoes are roasting, in a small microwave-safe bowl, microwave the butter and rosemary in 10 seconds bursts, until melted.

• Transfer lamb, fat-side up, to a second lined oven tray. Drizzle with rosemary butter and roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. 

TIP: The meat will keep cooking as it rests!

• When lamb is resting, boil the kettle. Thinly slice cucumber into rounds. Slice tomato into thin wedges.

• In a medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil and vinegar. Sprinkle with diced bacon and season to taste.

• In a small heatproof bowl, combine gravy granules, the boiling water(1/2 cup for 2 people / 1 cup for 4 people) and any lamb resting juices, whisking, until smooth, 1 minute