For the mint sauce, sprinkle the mint leaves with a little salt and finely chop. Transfer to a jug and pour over about 100ml/3½fl oz boiling water. Add the sugar, stir well and leave to cool.

Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper.

Aside from buying gifts, one of the most stressful parts of the festive season is deciding what to cook on Christmas Day.

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Meanwhile, for mint salsa verde, place herbs, anchovy, capers, egg and garlic in a food processor; process until finely chopped. With the motor running, gradually add olive oil until sauce is smooth.