Leg of lamb

Flatten out the lamb and coat well with rosemary, garlic and plenty of olive oil, plus a good grind of pepper and salt. Cover with cling film and leave to marinate in the fridge for a couple of hours.

Warm bean salad

For the bean salad, cube the courgettes and slice the cabbage, spring onions and carrots. Cook the vegetables in salted boiling water for 5 minutes. Drain then add the beans, spring onions and a good glug of olive oil, plus a squeeze of lemon juice and seasoning.

Green sauce

For the green sauce, mix the garlic, capers and anchovies in a pestle and mortar. Transfer to a jug and blitz with a generous amount of olive oil until it’s more a sauce than a paste. Add chopped mint, basil and parsley and blitz with more olive oil.

Leg of lamb

To cook the lamb, light a barbecue and char grill on a low heat for about 30 minutes. Leave for 20 minutes to rest. Alternatively, place in oven at 160C for 45 minutes, depending on size and thickness of the meat.

British queen potatoes

For the potatoes, boil in salted hot water until tender. If they’re very new, don’t overboil or they will fall to bits. Drain and add a little butter.

Serve

To serve, place a helping of bean salad on each plate, top with thickly sliced lamb and serve the potatoes on the side, then drizzle the green sauce all around.