Once cooked place to one side and leave for 15 minutes to absorb juices. Take roasting tin and all juices and filter through a fine sieve. This is what you will use for stock. Put this back into a pan and reduce down, you may need to add a little cornflour to thicken depending on how you like your stock. The Greeks like it quite thick, I'm told by my www.helensrecipes.com staff.

You can prepare side dish at any time as you only need to reheat it for a few minutes. In a blender put all side dish ingredients and roughly blend (blitz function) - note this should not be a puree - you need to keep some texture.

I love to serve this dish with baby new boil potatoes which have been left to cool. Put a few in middle of a plate and place some lamb on top, then drizzle pea and mint around plate.

If it's dinner for family I would suggest some roast potatoes, lamb covered in thick gravy and pea and mint as a side.

Enjoy!

So ... cut down on your milk portion. Add a little milk to oatmeal, then add your dry ingredients, then slowly mix, adding more milk a little bit at a time as necessary.

One other change -- since you'll be using less milk, baking powder in your mix won't have as much acid to react to. This means your biscuits won't rise like they normally do unless you give them a little bit of help. I like to toss a squeeze of lemon juice into mix. You won't taste lemon, but it'll supercharge your baking powder.

Again, your dough will be a little frothy. You'll use less milk and dough will not be as dense as usual. If you're rolling dough and using a biscuit cutter, roll your dough a little thicker than normal before cutting.

That's all -- bake as normal and your result will be biscuits light enough to float off pan!