Instructions: Trim the lamb of excess fat rub all over with salt and pepper and lay out flat fat fat side down.

Soften the chopped shallots with two crushed cloves of garlic in a dash of olive oil and season.

Mix with the olives then spread over the meat.

Roll up the lamb and sit it so that the flap is tucked underneath.

Tie with string at regular intervals so that the whole roll is held firmly together.

Slip long stems of rosemary under each tie.

Fit the sliced onions across the base of a large casserole or roasting pot and season.

Put the remaining rosemary on top.

Place the prepared joint on top of this and douse with olive oil.

Roast covered at 220C/425F/Gras Mark 7 for about 30 minutes or until lightly browned. Cut the bulb of garlic in half sideways and add it to the pot along h the wine and a glass of water.

Cover pan turn the oven down to 160C/325F/Gas Mark 3 and gently braise about 2 hours.

Add the beans for the hour of cooking time. When ready to serve cut the meat six thick slices each with string and rosemary attached.

Spoon the beans and a slice of onion onto deep plates and with a round of olive and rosemary lamb.

Eat with good bread.

This is a onepot meal. I serve it with oiled baby turnips and their tops ading the leaves to the pan of roots for a few seconds only. Youll need some string to tie up the lamb. If youre not keen on butter beans use canned flageolet beans instead.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.