Instructions: Stud the lamb with the Rosemary. Season. Heat a cast pan and sear the lamb on all sides. Remove. Melt the butter and brown the vegetables. Season. Add the wine or stock and bay leaf.

Pour the vegetables and stock into a roasting tin or dish and sit the chumps on top (using the vegetables as a trivet). Roast in a hot oven for approximately 25-30 minutes and then rest in a warm place for a further 10 minutes. This should give you pink lamb.

Make a sauce with the browned vegetable and cooking liquor.

Braised beans with sweet garlic cloves:
Cook the dried butter beans according to the instructions on the packet.

Leave somewhat undercooked at this stage. Cool. Remove the skins - a tedious but simple job.

Take the whole cloves from the bulbs of garlic. You will need about 16 cloves in all. Blanch them in milk 3 times. (Cover them with milk and bring to the boil. Remove. Discard the milk. Repeat twice more but save the last garlic milk to add to the bean casserole). Dice the tomato flesh. Pod the fresh butter beans. Top and tail the French beans.Take care that they are all just cooked but not mushy. Do not stir but shake the pan. The fresh beans should be bright. Add the tomato, blanched garlic and the garlic milk. Remove the Rosemary. Taste and adjust seasoning if necessary.

Serve sliced on a bed of the braised beans.

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