For the salsa verde

• Capers 2 tbsp
• Anchovy fillets 2
• Garlic cloves 2, peeled
• Parsley 100g
• Mint 100g
• Basil 100g
• Extra virgin olive oil 70g
• Dijon mustard 1 tsp
• Red wine vinegar 1 tbsp
• Salt a pinch

• Beetroots 3
• Lamb rumps 4, approximately 170g each
• Fresh thyme a couple sprigs
• Garlic 1 clove, peeled
• Salt a pinch
• Unsalted butter 50g
• Fresh mint to serve

1. For the salsa verde: place all the ingredients in a blender, then blitz to a paste. Put to one side.
2. For the roasted beetroot: preheat the oven to 180°c / gas 4. Roll the beetroot in oil and salt, then wrap each one in foil. Place them on a baking tray, then cook for 1 hour. Leave to cool, then peel and cut into pieces.
3. Increase the oven temperature to 200°c / gas 6.
4. For the lamb: roll the rumps in a little oil, then place in a hot, dry pan. Add a splash of oil then add the thyme, garlic, salt and butter. Fry the rumps until browned. Place the rumps on a baking tray and cook in the oven for 7–10 minutes (they will have a core temperature of 45°c when cooked). Remove from the oven and rest for 5 minutes.
5. To serve: pour a little of the salsa verde onto each plate and spread evenly with a spoon. Top with the beetroot and lamb and finish with fresh mint.