Roasted Loin of Lamb & Slow Roasted Tomatoes

Bring a large saucepan of water to the boil with 0.25 tsp of salt for the potatoes. Halve the baby plum tomatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre (discard the centre). Finely chop the parsley (stalks and all). Pick the mint leaves from their stalks (discard the stalks).

Pop the tomatoes on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the middle shelf of your oven until soft and sticky, 18-20 mins. When done, remove from the oven and set to one side. Meanwhile, add the potatoes to the boiling water and cook until just tender, 12-15 mins, then drain well in a colander and set aside.

Meanwhile, in a large bowl toss the courgettes, vinegar, olive oil and sugar (see ingredients for both amounts) with a pinch of salt and pepper. Blitz the mint, capers, mustard, olive oil and water (see ingredients for both amounts) with a stick blender until smooth. Season to taste with salt, pepper and a pinch of sugar. Set aside. TIP: If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl.

Put a large frying pan on high heat (no oil). Turn the oven up to 200°C (once the tomatoes are out). When the pan is hot, brown the lamb all over, 2-3 mins (leave the rosemary and garlic in the bowl). Transfer to a baking tray and top with the rosemary and garlic. Roast on the top shelf of your oven, 9-10 mins. When done, leave to rest on a board and return the tomatoes to the oven to reheat. Return the frying pan to medium heat with a glug of oil (and some butter if you have any).