• One rack of good lamb
• Half a Waitrose pack each of oregano, parsley, mint, basil
• Zest and juice of a lemon
• Two tsp capers
• Half a tsp caster sugar
• A very small clove of garlic
• Salt
• Pepper
• A dash of red wine vinegar

Score the fat of the lamb in a diamond pattern, being careful not to penetrate the meat. Season with salt all over the fat and the meat and leave for at least an hour, or overnight in the fridge, uncovered.

Turn the oven to 130 and insert a probe in the lamb from one flat end, so it penetrates the deepest part of the meat. Cook for about two or three hours until the probe registers 55 degrees c. Remove from the oven.

Heat a cast iron pan over a high flame until really hot. Open the windows. Lay the lamb fat side down in the pan and sear until the fat is brown all over, moving slightly if there are parts going darker more quickly. Sear the rest of the meat too, until well browned. Season with a little more salt and pepper and rest the meat for ten minutes.

As it’s resting, finely chop the herbs, lemon zest and capers together. Mix in a bowl with the juice, the sugar, a grated clove of garlic, the red wine vinegar and some salt and pepper. Mix and drizzle in olive oil until a spoonable consistency. Taste and adjust with acid/sugar/oil/salt as needed.