Serves 4

If you can’t find preserved lemons, add the grated zest of 1 large lemon and a squeeze of lemon juice instead.

3 tbsp olive oil

Sea salt and freshly ground black pepper

2 x 250-300g lamb loin fillets, fat and sinew removed

2 tbsp Dijon or English mustard

2 tbsp each chopped mint and parsley

2 tsp chopped thyme leaves

Squeeze of lemon juice

FOR THE VEGETABLES

300g fresh or frozen broad beans, defrosted if using frozen

700g new potatoes

50g slightly salted butter

2-3 tbsp extra-virgin olive oil, plus extra to serve

Large handful of mint leaves, chopped

4 spring onions, sliced

2 small preserved lemons, finely chopped

40g pecorino shavings

1 Heat the olive oil in a heavy-based sauté pan. Season the lamb fillets with salt and pepper, then brown in the oil on all sides for about 5 minutes. Remove the lamb from the pan and brush all over with the mustard. Scatter the herbs on a chopping board, then roll each lamb fillet into the herbs to coat. Wrap tightly in a double layer of cling film, twisting the ends to seal. Set aside.

2 Boil the broad beans in a large pan of salted water for about 3 minutes until tender. Remove with a slotted spoon and plunge into a bowl of iced water. Tip the potatoes into the boiling water and simmer for 15-20 minutes until tender. Meanwhile, drain and shell the broad beans.

3 Put the wrapped lamb in a steaming basket then place it over a pan of boiling water and cover with a lid. Steam for 8-10 minutes until the lamb feels firm but springy to the touch. Remove from the steamer and rest for 5 minutes. Drain the potatoes, then tip them back into the pan with the shelled broad beans.

4 Using a wooden spoon or potato crusher, lightly crush the potatoes and broad beans with the butter and extra-virgin olive oil. Stir through the mint, spring onions and preserved lemons and season to taste. Pile the crushed mixture onto the centre of warmed plates.

5 Unwrap the lamb and cut into thick slices. Arrange the slices around the potato, then pour the herby lamb juices over the meat, followed by a squeeze of lemon juice. Scatter the pecorino shavings over and drizzle with a little extra-virgin olive oil to serve.

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