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Serves 4

2 racks of lamb, bones removed (ask your butcher to do this)

1 tbsp olive oil

3 sprigs of rosemary

50g (2oz) butter, cut into cubes

2 Little Gem lettuces

Salt and black pepper

For the dressing

1 tsp caster sugar

25ml (1fl oz) Chardonnay vinegar or other white wine vinegar

75ml (3fl oz) extra-virgin olive oil

1 tbsp chopped mint

Salt and black pepper

This simple and delicious salad can be eaten hot, warm or even cold, whichever way you prefer. It reminds me of my gran – like me, she loved fresh mint in salads or eaten with lamb. So, Gran, this recipe is in memory of you.

Preheat the oven to 200°C (400°F), Gas 6.

Trim the lamb, removing excess fat if you wish, and, using a piece of string, tie up into a tight roll. Season with salt and pepper.

Set an ovenproof pan or roasting tin over a high heat, add the tablespoon of olive oil and then the lamb, turning it in the pan for 2–3 minutes to seal on all sides, so that it is an even golden colour. Add the rosemary and the butter and remove the pan from the heat.

Roast in the oven for 8 minutes, basting from time to time with the butter, then remove from the oven. When the lamb has cooled slightly, remove from the pan, wrap in cling film tightly with the rosemary and set aside on a chopping board.

Place the sugar and the vinegar in a bowl, mix well then add the extra-virgin olive oil and the mint. Season with salt and pepper, to taste, stir together and pour into a serving jug.

Place the leaves from the lettuces in a serving bowl. Remove the lamb from the cling film, slice very thinly and serve with the salad leaves and the jug of dressing on the side.