Instructions: Place the lamb in a roasting tin.

Cut 8 to 10 slits all over.

Cut 2 garlic cloves into slivers and insert these in the slits.

Season then rub over 1 tbsp oil.

Place uncovered in a preheated oven (220C/425F/Gas Mark 7) for 15 minutes.

Cut the top quarter or so off each unpeeled garlic bulb by slicing horizontally.

After the lamb has been in for 15 minutes remove the tin from the oven and add the garlic bulbs tucking them around the meat.

Drizzle 1 tbsp olive oil over the garlic.

Reduce the heat to 190C/375F/Gas Mark 5 and continue to cook for 15 minutes per 450g basting once.

About 25 minutes before the end of cooking place the cherry tomatoes (still on the vine) on top of the garlic and around the meat and continue cooking.

For the beans heat 3 tbsp oil in a saucepan and gently fry the onion together with 1 chopped garlic clove.

Rinse the beans and add them to the pan stirring well.

Add the hot stock bay leaves and plenty of ground pepper (no salt).

Bring to die boil cook rapidly for a couple of minutes then cover.

Reduce to a simmer and cook for about an hour or until the beans are tender.

Add 2 tsp salt then check seasoning again.

Allow the lamb to rest for at least 10 minutes then carve and serve with the roast garlic tomatoes and a spoonful or two of the beans.

Start the day before soaking the cannellini beans. Be sure your lamb is at room temperature not straight from the fridge (although for safety reasons dont leave it un refrigerated for too long). You can use flageolet beans instead of cannellini but you might need to cook them for longer. Serve the lamb straight from the roasting tin unless youre particularly concerned about appearances. Otherwise decant it onto a large warmed carving dish. Surround with the beans and put the tomatoes and garlic on top.

Serves 6

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