-        Step 2 - Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.

-        Step 3 - Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.

-        Step 4 - Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.

-        Step 5 - To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.

-        Step 6 - Thickly slice the lamb across the grain. Serve with potato, peas and gravy.

 

(recipe from taste.com) 

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https://www.wikihow.com/Use-Rosemary-in-Cooking

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