preheat oven to 220°F. Season the lamb with salt and pepper. Heat oil in a roasting pan over high heat. Add lamb and cook for 1 minute each side or until browned.

arrange carrots, potatoes, (including butter and herbs from the packet) and rosemary around the lamb. Roast for 20 minutes for medium or until cooked to your liking.

meanwhile, cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and return to the pan. Add the mint sauce and stir until well combined. whisk together the water and gravy in a jug.

Transfer the lamb and vegetables to a plate and cover with foil. place the pan over high heat. add the wine and cook, stirring for 1 minute. add the gravy mixture and cook, stirring constantly, for 1 minute until the gravy thickens.

divide the roast vegetables and sugar snap peas among the serving plates. thickly slice tge lamb across the grain. divide lamb among the plates and drizzle over the gravy to serve.