For the Lamb

• 2 rumps of lamb, with the fat on (total weight about 600g)
• 2 tablespoons fresh rosemary, finely chopped
• 4 cloves garlic
• 130 ml olive oil
• 100 ml white wine
• 1 onion squash, peeled, halved and seeds removed
• 3 carrots, peeled and halved
• 6 Jerusalem artichokes, peeled and quartered

For the salsa verde

• 4 tablespoons fresh parsley, finely chopped
• 1 tablespoon olive oil
• 1½ cloves garlic, chopped
• 1 tablespoon capers, chopped
• 1 slice soft white bread, crusts removed
• 1 hard boiled egg yolk, finely chopped
• 3 anchovy fillets, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard

Marinate the lamb in a bowl with the rosemary, one finely sliced clove of garlic, 50ml of the olive oil and all the white wine for at least 12 hours to fully infuse the flavours.

When the lamb has marinated, preheat the oven to 200°C. Heat a further 2 tablespoons of the olive oil in a large roasting tin in the oven for a few minutes, and then toss the squash, carrots and Jerusalem artichokes in the warm oil. Add the three remaining cloves of garlic, peeled but left whole, and roast in the oven for 45 minutes.

Meanwhile, cook the lamb. Lift it out of the marinade and pat it dry; then season it well. Heat the remaining 50 ml of olive oil in a very hot frying pan and seal the meat on all sides. You will need to do each piece individually to prevent overcrowding and the meat steaming instead. Put the browned rumps in a roasting dish.

Turn the oven down to 190°C and put the lamb in to cook for 1015 minutes. Your lamb will be medium with the centre still quite pink (the best way to serve it). Keep the vegetables in the oven while the lamb is cooking.

Remove the lamb from the oven and leave it to rest for a few minutes. Slice each rump into three pieces. Take the vegetables out when the lamb is ready.

To make the salsa verde, chop the parsley really finely and put it in a bowl with enough oil to stop it browning. Pound up the garlic, capers, bread, egg yolk and anchovies with the red wine vinegar using a pestle and mortar. Add to the chopped parsley and mix everything well, and stir in the Dijon mustard to taste. Season the salsa verde carefully as the anchovies and capers are quite salty.

Serve the lamb with the roasted vegetables and a good spoonful of the salsa verde on top of it.