lamb

Preheat the oven to 160°C.
Season the lamb with salt and pepper.
Place the lamb skin-side down into a cold oven-safe pan.
Set the pan over a medium heat and allow the fat to render slowly.
Once the skin is rendered and coloured, turn the lamb onto one side and colour it.
Turn again and colour the other side.
Add the garlic, rosemary and a tablespoon of soft butter to the pan.
Transfer the pan to the oven and cook the lamb to an internal temperature of 58°C.
Turn the meat from time to time for an even cook.
Remove from the oven once it reaches temperature.
Leave to rest for at least 2 minutes.
Carve and plate.

vegetable garnish

Wash the white runner beans. Top and tail them.
Using a peeler, remove the tough fibrous side strings.
Slice the beans thinly on an angle.
Blanch in salted boiling water for 3 to 4 minutes. Drain well.
Peel the banana shallots, leaving enough of the root intact to help them hold their shape.
Place the shallots in a small tray with salt, pepper and olive oil.
Cover with foil and bake at 160°C until very soft but still holding their shape.
Remove the foil and continue roasting until the shallots are caramelised.
Remove the shallots from the tray.
Place the beans, shallots, capers, parsley and the residual vinegar and oil from the roasting tray into a bowl.
Season with salt and pepper.
Toss together and place beside the lamb.

sauce

Bring the lamb stock to the boil in a pan.
Add the anchovy paste.
Whisk until fully incorporated.
Pour the sauce into the spaces between the lamb and the vegetables on the plate and serve.