Leg lamb, deboned
3 cloves garlic, crushed
Salt and pepper
5 spring onions
150g flageolet beans, cooked
Olive oil and lemon juice to dress
1 tbsp capers
100ml olive oil
250g new potatoes
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.
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.
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.
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.
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.
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.