Roasted chump of spring lamb with cherry tomatoes and green beans

Zest the lemons into a bowl. Finely chop the rosemary, so that it is as fine as you can get it, chop the flat-leaf parsley and add both to the bowl. Grate the garlic and add that to the bowl too and, finally, add about four tablespoons of olive oil. Mix the herbs, garlic, lemon zest and oil together, adding a generous sprinkling of salt and a lot of pepper.

Take half the gremolata, put into a large plastic bag bag and add the chumps. Mix well in your hands, then pop the bag into the fridge for at least 8 hours to marinate.

When you are ready to cook, remove the lamb chumps from the bag and allow them to come up to room temperature.

Preheat the oven to 200ºC/Gas 6. Put a heavy oven-proof pan on the hob and get it up to a high heat, then sear the lamb until golden all over. Take out of the pan and sprinkle the top of the lamb with the rest of the gremolata.

Meanwhile, add a good glug of olive oil (perhaps 3 tablespoons) to the pan and mix in the cherry tomatoes, green beans and unpeeled garlic. Pop this in the oven for 7–8 minutes.

After this time, place the chumps of lamb on top of the beans and tomatoes and return the pan to the oven for a further 9–10 minutes.

Remove the whole lot from the oven and allow the lamb to rest for 10–15 minutes.

Serve simply by spooning the green beans and cherry tomatoes into four deep bowls, and carving the juicy lamb with gremolata on top.