Rump of lamb, white beans and courgette flowers with marjoram and feta


Give your Sunday roast a summery twist with a herby crust, fried courgette flowers and a feta salad.


For the rump of lamb

For the white beans

For the salad

  • 1 large banana shallot, peeled and sliced on a mandoline into very thin rings
  • handful parsley, chopped
  • 100g/3½oz feta (preferably made from goats’ milk)
  • 100g/3½oz pitted large black or purple olives
  • 1 lemon, juice only
  • 4 tsp olive oil

For the courgette flowers