Butterflied and boned is the fastest and easiest way to roast a joint of lamb, and if you aren’t great at carving a joint, you will really love the fact that this roast requires slicing rather than carving

The lamb in this recipe taken to another level by adding garlic and parmesan. This would have to be my favourite way to have lamb.

The flavors of the herbs and hazelnuts roasted along with the lamb cutlets are utter heaven here, but you could use almonds or pine nuts instead if you prefer. You can prepare the pea and wild garlic purée ahead in the morning, along with the lamb cutlets right up to the stage of putting them in the oven.