Ingredients

• 2 tomatoes
• skinned
• quartered and seeds removed
• 3 tbsp olive oil
• 2 sprigs thyme
• leaves only
• 1 sprig rosemary
• leaves only
• salt and freshly ground black pepper
• 2 x 175g/6oz rumps of lamb
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 2 shallots
• finely chopped
• 50ml/2fl oz balsamic vinegar
• 50g/2oz canned borlotti beans
• rinsed and drained
• 200ml/7fl oz lamb stock
• 12 Greek black olives
• pits removed
• 2 tbsp finely chopped fresh mint
• 2 courgettes
• grated

Directions

• For the confit tomatoes
• preheat the oven to 100C/300F/Gas 2.
• Place the tomatoes onto a baking tray and drizzle with the olive oil.
• Sprinkle over the thyme and rosemary leaves and season with salt and freshly ground black pepper
• to taste.
• Place in the oven and roast for two hours until soft and slightly collapsed.
• For the lamb
• increase the oven temperature to 170C/340F/Gas 3. Season the lamb with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot
• add one tablespoon of the olive oil and the lamb to the pan and cook on both sides until browned.
• Place in the oven and cook for 8-10 minutes. Remove from the oven
• cover with aluminium foil and rest the meat in a warm place.
• Heat a separate frying pan until hot and add one tablespoon of the olive oil. Add the shallots to the pan and cook for two minutes until softened.
• Add the balsamic vinegar
• borlotti beans and stock
• bring to the boil
• then turn down the heat and simmer for 2-3 minutes.
• Add the olives
• mint and confit tomatoes.
• Heat a separate frying pan until hot
• add the remaining olive oil and the grated courgettes. Fry for two minutes until just wilted. Season with salt and black pepper
• to taste
• and carefully tip out any excess liquid.
• To serve
• slice the lamb thickly. Arrange the courgette in two serving bowls. Place the sliced lamb on top and finish by spooning the sauce around.