Classic roast lamb recipe

Preheat the oven to 220°C/200°C fan/gas mark 7. Mix the potatoes (1.5 kg) and onions (2) in a bowl with 2 tbsp of olive oil. Layer the onions and potatoes into a baking dish, lightly seasoning each layer with a pinch of thyme leaves (1 sprig) and rosemary salt (1/2 tsp) as you go. Pour over 400ml chicken stock (400 ml) and scatter over the grated parmesan (50 g). Bake for 45 minutes to 1 hour, until the tops are golden and the potatoes are cooked through.

Meanwhile, make the salsa verde. Add the shallots (1), anchovies (4), parsley (30 g), basil (30 g), capers (1 tbsp), vinegar (2 tbsp) and olive oil (100 ml) to a blender and blitz until smooth. Taste and balance with more vinegar and olive oil if needed, and season with a pinch of salt to taste.

Remove all the packaging and set the butter and sauce sachet to one side. Place the lamb (1) onto a preheated baking tray and cook for 10 minutes. Pop the butter on top of the lamb and cook for another 10-15 minutes, or until cooked to your liking. Baste the lamb with the butter.

Meanwhile, bring a large saucepan filled with hot water to a boil and add the green beans (250 g). Cook for 4 minutes until tender, drain and toss in the salsa verde.

Add the jus sachet from the lamb to a saucepan along with the remaining 100ml of chicken stock (100 ml) and the cornflour (1 tsp). Bring to a boil and reduce to a simmer until thickened.

Carve the lamb and serve alongside the potatoes and green beans with the sauce poured on top.