08/02/2013 12:53 GMT | Updated 10/04/2013 06:12 BST

Recipe for the Weekend: Lamb Rump With Salsa Verde

This is a really good way of enjoying tender lamb without having to buy a whole leg or an expensive rack. The rump takes on a lovely flavour from the marinade and it is a great combination with the slightly sweet roasted vegetable, particularly with the freshness of the salsa verde. Enjoy with a glass of Rosso di Montalcino. Have a great weekend!

Ingredients - serves two

For the lamb

1 rump of lamb with fat on

1 tblsp of chopped rosemary

3 cloves of garlic

1 lemon

100ml of olive oil

1 onion squash peeled and cut in half and seeds removed

3 carrots - peeled and cut I half lengthways

6 Jerusalem artichokes - peeled and cut into quarters

1 tsp fresh thyme

1 clove garlic finely chopped

For the salsa verde

4 parts of parsley

2 of rocket

1 of mint

1 of marjoram

2 fillets of anchovy

1 ½ tbsp of capers

1 tbsp of Dijon mustard

¼ clove of garlic

Olive oil

For the lamb

Squeeze the lemon and add 75ml of olive oil, garlic and rosemary into a bowl. Add the lamb rump and rub in the marinade and leave for at least half an hour.

Cut the onion squash into 3cm pieces in a pot of boiling salted water. Add all the vegetables and cook for 4 to 5 minutes until tender.

Drain and then toss together in a bowl with the 25ml of olive oil, thyme and 1 clove of garlic cut finely and season. Place in an oven dish and cover with tin foil and cook for 20 minutes or until soft.

Remove tin foil and place back in the oven as to get some colour. To cook the lamb pat dry any excess marinade, season lamb and seal all sides in a very hot frying pan. Place in an oven for 4 to 5 minutes at 190°. Remove from oven and leave to rest for a couple of minutes. Slice the lamb lengthways into 3 pieces and serve with the roasted vegetables on the bottom of the plate, the

three lamb slice half resting on top of the roasted vegetables. Serve with a good spoonful of salsa verde on top of the lamb.

For the salsa verde

Chop the herbs really finely and cover with oil immediately so it doesn't turn brown. Pound up garlic, capers and anchovies on a pestle and mortar. Mix the herbs and add dijon mustard to taste. Season with salt and pepper. Be careful with the salt as anchovies and capers are both quite salty.