Mini Lamb Roast With Crunchy Potatoes

Preheat oven to 180°C. Line a baking tray with baking paper.

Remove the plastic from the foil tray containing lamb. Roast lamb in the foil tray for 1 hour for medium-rare or until cooked to your liking.

Meanwhile, microwave potatoes following packet directions. Cool slightly and place on a tray. Spray with olive oil and season with salt and pepper. Roast on top shelf of oven for 40 minutes or until golden and cooked through. Remove from oven and flatten using a wooden spoon.

Place carrots in a deep frying pan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender. Drain. Return pan to high heat and add butter. When butter has melted, stir in mustard. Add carrots and toss until coated with butter mixture

Finely chop mint and combine in a jug with the sugar. Add enough boiling water to just cover. Stir until sugar has dissolved. Add vinegar and season.

To serve, slice lamb and arrange on a platter with potatoes and carrots. Serve with mint sauce.