Ingredients

• handful marjoram
• chopped
• ½ handful dill
• chopped
• ½ handful oregano
• chopped
• 50ml/2fl oz olive oil
• 2 x 250g/9oz lamb rump
• with fat attached
• salt and freshly ground black pepper
• 50ml/2fl oz olive oil
• 3 garlic cloves
• squashed
• 2 sprigs rosemary
• 1 x 400g tin butter beans in water
• heated in a saucepan until warm
• 1 lemon
• juice only
• 1 large banana shallot
• peeled and sliced on a mandoline into very thin rings
• handful parsley
• chopped
• 100g/3½oz feta (preferably made from goats’ milk)
• 100g/3½oz pitted large black or purple olives
• 1 lemon
• juice only
• 4 tsp olive oil
• 100g/3½fl oz vegetable oil
• for frying
• 60g/2¼oz plain flour
• 2 tsp chopped dill
• 50ml/2fl oz sparkling water
• 60g/2¼oz cornflour
• 4 courgette flowers
• 1 lemon
• cut into wedges
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the rump of lamb
• mix the herbs
• oil and salt and pepper together. Score the lamb fat and roll the rumps in the herb mixture to coat.
• Heat a griddle pan. When hot
• seal the lamb very well on all sides until golden-brown (about 4 minutes). Transfer to the oven for 10 minutes
• or until cooked to your liking. Take out cover with foil and leave to rest in a warm place.
• For the white beans
• gently heat the oil
• garlic and rosemary for about 5 minutes to allow the rosemary to infuse the oil. Discard the rosemary and set the pan aside.
• Meanwhile
• warm the white beans and their water in a saucepan.
• Put the warmed beans in a food processor using a slotted spoon. Add all the garlic
• half the oil and half the water from the beans. Blend to the texture of hummus. Add some lemon juice
• blend again and then add more oil
• water or lemon
• to taste.
• For the salad
• put all the ingredients in a large bowl
• mix and season with salt and pepper.
• For the courgette flowers
• heat the oil in frying pan.
• Mix the plain flour with salt
• pepper and chopped dill. Whisk the water and cornflour together to make a batter.
• Roll the flowers in the seasoned flour and then dip in the batter. Lower into the hot oil and fry for 2 minutes or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• spread the bean purée on serving plates. Slice the lamb and divide between the plates. Spoon over any roasting juices
• sprinkle with the salad and serve with a squeeze of lemon juice and the fried flowers.