First do some prep. Preheat the oven to 200˚C/400°F/Gas Mark 6. Place the lamb in a large roasting dish. Peel the garlic cloves, roughly chop the bacon and finely chop the mint leaves.

In a pestle and mortar, bash together the garlic and rosemary along with plenty of salt and pepper. Stir through the oil.

Drizzle everything over the lamb. Season and place in the oven to roast for 15 minutes per 500g (1lb) for medium rare or longer if you prefer your meat more well done.

Remove from the oven and rest under tin foil.

For the peas, melt the butter in a large high-sided frying pan. Fry the bacon until sizzling and crisp.

Add in the lemon zest, lemon juice and chicken stock.

Add the peas to the liquid and cook for 2-3 minutes. Stir the chopped mint through.

Carve the lamb into thin slices before serving.

Serve the warm slices of lamb along with the peas, carrots and roast potatoes.