Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray or roasting tin (or 2 trays or tins) with baking paper. Trim the leaves off the carrots (see our tip on how to use them). Scrub the carrots and tumble them, whole, onto the baking tray. Scrub the potatoes and chop them into bite-size cubes. Add to the carrots. Peel the red onions, cut them into 1cm-thick rounds and place on the tray.

Pull 6-8 large cloves from the garlic bulb (smaller cloves will cook too quickly). Add them to the veg. Pour over ½ tbsp olive oil and add a generous pinch of salt and pepper. Toss everything together and slide into the oven to roast for 30 mins.

Meanwhile, pick the rosemary leaves off their stalks. Pick the thyme leaves off any woody stems. If the stems are white and tender, you can leave the leaves on them. Heap the herbs up on your chopping board and roughly chop them together, then scoop into a mixing bowl (keep a pinch back for garnishing). Finely grate in the lemon zest. Add the diced lamb and 1 tbsp olive oil. Season with salt and pepper and turn to coat in the herby oil.

Chop the zested lemon into 8 wedges. When the veg have cooked for 30 mins, remove the tray from the oven. Turn the veg over. Add the lemon wedges and lamb to the tray and arrange everything so it’s in an even layer. Scatter over 1 tbsp dukkah. Roast for 15 more mins till the veg is tender and slightly caramelised and the lamb is browned and cooked through.

Finely shred the mint leaves. Divide the veg and lamb between 4 warm plates (the garlic cloves will need squeezing out of their skins). Dollop over some yogurt and sprinkle over the reserved rosemary and thyme with the mint. Serve with the roast lemon wedges for squeezing.