Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb from the fridge to allow it to come up to room temperature.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

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

Peel and slice the potatoes into 1cm thick rounds. Trim the Brussels sprouts and halve through the root.

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 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 2p: 25-30, 3p: 35-40, 4p: 50-55 mins for medium-rare. Add an extra 5 mins if you like your lamb more well done. IMPORTANT: The lamb is cooked when browned on the outside.

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. 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, 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.

When the lamb is cooked, remove from the oven and transfer to a board. Rest, wrapped loosely in foil, for 10 mins before slicing.

Drizzle the honey over the carrots, toss to coat, then cover to keep warm.

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

Once hot, add the sprouts and bacon lardons to the pan. Season with salt and pepper. Stir-fry until starting to brown, 5-6 mins. 

Next, add the balsamic vinegar and a splash of water. Immediately cover with a lid or some foil. Cook until tender, 3-4 mins. Remove from the heat.

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

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

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

Drizzle over the red wine jus to finish.

Enjoy!