Spring lamb bowl

Preheat the oven to 190°C.

Place 1 tablespoon oil in a small heavy-based saucepan and place over low heat.

Add the vegetables, place on the lid and cook gently until just tender.

Remove from the heat, season with salt and freshly ground black pepper and set aside to cool.

Make an incision in the side of each lamb rump to create a good-sized pocket.

Fill each with the cooled vegetables and hold together with a toothpick.

Set aside while you braise the spring vegetables.

Blanch the broad beans in lightly salted boiling water for 1 minute, drain and refresh under cold water.

Remove and discard the grey outer skins.

Place the oil, lemon juice, garlic and vegetable stock in a heavy-based saucepan and bring to the boil.

Reduce the heat and simmer gently for about 10 minutes to allow the flavours to mingle.

Add the carrots, spring onions and half the sweet marjoram and simmer for 10 minutes until the carrots are tender.

Add the broad beans and sliced fennel bulbs and season with salt and freshly ground black pepper.

Simmer for a further 2 minutes before adding the remaining sweet marjoram.

Place a roasting dish in the oven to heat.

Heat a frying pan over medium-high heat. Rub lamb with the remaining oil and season.

Place in the hot pan and brown on all sides. Transfer lamb to the hot roasting dish and roast for 10-12 minutes for medium-rare lamb, or 15 minutes for lamb that is no longer pink.

Remove from the oven, cover loosely with foil or baking paper and a clean tea towel and leave to rest for 10 minutes.

Slice lamb across the grain of the meat and serve with the braised spring vegetables, all their juices and roughly chopped fennel fronds.