Minted runner-bean salad and lamb rump

Serves 4

This herby, zingy salad makes a lovely, late-summer partner for the lamb and has a satisfyingly starchy element. Which means you can save the potatoes and roast parsnips for winter.

1 tbsp olive oil
1 garlic clove, crushed
2 x 400g lamb rumps, trimmed For the minted beans
500g runner beans, string removed and thinly sliced
1 shallot, finely chopped
Juice and zest of 1 orange
1 tbsp sherry vinegar
2 tbsp olive oil
1 bunch mint, leaves picked and chopped
Handful flat-leaf parsley, chopped
50g toasted hazelnuts, chopped

Heat the oven to 200C/400F. Mix the oil and garlic then rub all over the lamb and set aside for 10 minutes. Heat a griddle or barbecue to hot, sear the lamb all over for about 10 minutes, or until brown. Transfer to the oven and cook for 10 minutes for rare meat. Allow to rest for 30 minutes.

Meanwhile, cook the beans in boiling salted water for 3 minutes, drain and refresh. Mix the shallot, orange juice and zest, vinegar and olive oil with some seasoning and pour over the beans while they are still warm. Toss in the mint, parsley and hazelnuts, serve with thinly sliced lamb and a green salad if you like.