For the Saddle of Lamb

1. Preheat oven to 430˚F. Use a convection setting if your oven has it.
2. Drizzle a little olive oil over the lamb and massage into the skin.
3. Season with salt and fresh ground black pepper.
4. Place the oven safe tray containing the lamb directly onto the oven shelf and cook for 40 minutes.
5. Check lamb and cover with foil if it becomes too dark on the outside.
6. Remove from the oven (remove the tinfoil if used) and allow to rest for at least 20 minutes before carving.

For the Asparagus

1. With the oven preheated to 430˚F, place the grilled asparagus in an ovenproof tray.
2. Drizzle with a little olive oil and season with salt and fresh ground black pepper.
3. Place the tray directly onto the oven shelf and cook for 8 minutes, turning twice.

For the Carrots

1. With the oven preheated to 430˚F, place the carrots in an ovenproof tray.
2. Drizzle with a little olive oil and season with sea salt and fresh ground black pepper.
3. Place the tray directly onto the oven shelf and cook for 12 minutes, turning twice.

For the Scalloped Potatoes

1. With the oven preheated to 430˚F, place the tray containing the potatoes directly onto the oven shelf.
2. Cook for 25 minutes or until bubbling at the edges.

For the Red Wine Jus

1. Gently warm the red wine jus in a sauce pan on low heat.