Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Remove the lamb from the fridge to allow it to come up to room temperature.

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

Peel and slice the potatoes into 1cm thick rounds. 

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). 

Carefully remove the lamb from the netting (discard the netting) and place onto a large baking tray. Season with salt and pepper, drizzle with oil, then rub over half the rosemary and half the garlic. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the carrot batons alongside the lamb. Drizzle with oil, sprinkle over the remaining rosemary, season with salt and pepper, then toss to coat.

When the oven is hot, roast the lamb and carrots on the middle shelf for 25-30/35-40/50-55 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your lamb more well done.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once thickened, remove from the heat and set aside.

Return the (now empty) potato pan to medium heat with a drizzle of oil.

Once hot, add the remaining garlic and cook until fragrant, 30 secs. Add the creme fraiche, chicken stock paste, water for the sauce (see pantry for amount) and half the Parmigiano Reggiano. 

Stir to combine and bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay half the cooked potato slices in an appropriately sized ovenproof dish, then pour over half the creamy sauce. Layer the remaining potato slices on top, then pour over the remaining creamy sauce.

Sprinkle over the remaining Parmigiano Reggiano. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

When the lamb is cooked, remove from the oven and transfer to your board. Rest, wrapped loosely in foil, for 10 mins before slicing. IMPORTANT: The lamb is cooked when browned on the outside.

Drizzle the honey over the carrots, toss to coat, then cover to keep warm. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons to the pan. Season with salt and pepper. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once golden, add the peas and stir-fry for 2-3 mins more. Remove from the heat.

When everything's ready, reheat the red wine jus. Add a splash of water if it's a little too thick.

Slice the lamb widthways into 1cm thick slices and share between your plates.

Serve the dauphinoise, bacon peas and honey roasted carrots alongside.

Drizzle over the red wine jus to finish.