Crust 1. Put the oil and breadcrumbs in a frying pan with seasoning and stirring and mixing, blend the two together until the crumbs separate out again. 2. Add the garlic and lemon and keep mixing. 3. Stir in the herbs and remove from the heat. Lamb 4. Trim a fillet of lamb of all fat and sinew. 5. Season and rub well with extra virgin olive oil. 6. Heat a cast pan or griddle. 7. Sear lamb on all sides. 8. Press the crumb mixture over one side to form a crust. 9. Sit the lamb in a roasting tin, crust side up, and roast in the pre-heated oven at 240?c / 457F / Gas Mark 8 for 4 - 5 minutes(longer - later in the season when lamb is older). 10. Rest in a warming oven for 10 minutes or so. The lamb will be pink and the crust golden. Spring Onion Pommes Anna 11. Preheat oven to 200?c / 400F / Gas Mark 6. 12. Peel and thinly slice potatoes - use a mandolin if you have one. Melt butter. 13. To make 4 small Annas set four ring cutters on a baking tray. Dip potato slices and chopped spring onions in the melted butter and build up layers within rings. Season layers lightly and push each down firmly with back of a fork or spoon, or a ramekin slightly smaller that the cutter. 14. Brush with any remaining butter. Bake in a hot oven for 20 minutes, until potatoes are cooked through and Annas are golden brown. Test with a skewer. 15. Push potatoes through mould and invert onto serving dish. The undersides of the Annas will be the smoothest and most attractive. Serving 16. Baby spinach leaves quickly stir fried in butter and a selection of fresh summer vegetables. Serve with a lamb sauce. NOTES : Chef:Tessa Bramley