Phil Vickery served up Easter roast lamb with Jersey Royal potatoes and a mustard, mint and red current jelly glaze on This Morning.

The ingredients for the lamb: 1 x 2.5kg leg of British lamb, boned, opened and laid flat, 4 cloves of garlic, peeled and finely crushed, 4 tbsp olive or vegetable oil, Salt and pepper.

For the glaze: 5 tbsp mint jelly, 3 tbsp mint sauce, 2 tbsp Dijon mustard, Salt and freshly milled black pepper.

For the Jersey Royals with butter sauce: 600g Jersey Royal potatoes, Pinch of salt, 2 tbsp white wine vinegar, ½ glass dry white wine, 2 shallots, peeled and very finely chopped, 100ml water, Salt and freshly ground black pepper, 4 tbsp whipping cream, 55-75g cold butter, in small cubes and 1 small bunch chives, very finely chopped.