All that minty freshness together with a perky touch of green chilli and lemon make this a truly summery feast.

Method

1 Preheat the oven to 180°C
Sit your leg of lamb in a roasting pan, brush with a little olive oil and season with salt and pepper. Roast for 20-25minutes/500g plus a further 20-25 minutes (isn’t this always a case of ‘know your own oven?'). I’m always striving for my lamb to be pink and juicy.

2 While it cooks, make your herb and ginger rub by placing all those ingredients in a food processor - you don’t need the paste until the final half hour of cooking time so no hurry.
Half an hour before the end of cooking time, remove lamb and spread the herb paste liberally all over the surface of the joint and return to the oven. Once cooked, remove lamb from the roasting pan to a warm plate in a warm place to rest. Add water or lamb stock to the pan residues and scrape together to incorporate into a herb sauce - strain, if necessary, and keep warm.

3 Wash, scrub and boil new potatoes in boiling salted water to tender. Drain and lightly crush - toss with melted butter, add salt to taste and fold in freshly chopped mint.

4 Wash, trim and thinly slice spring onions; remove the top of your chilli, split and remove seeds then slice very finely; remove ends and strings (if any) from the sugar snaps. Heat oils together in a wok and add chilli and sesame seeds, fry off for a minute then add sugar snaps to stir fry over medium heat for a further couple of minutes. Now add soy sauce, seasoning to taste and sliced spring onions - toss all together.

5 Slice lamb and serve with meat juices, and divide the rest of the delicious spoils between plates.