This roast lamb sounds fancy, but it's actually an incredibly simple meal. I grew up with my French mum making this and now I make it for my own family. Spring is the perfect time for lamb and this dish is full of freshness with green beans, sweet tomatoes and an easy pan sauce. It's great for weeknights, but also works beautifully jazzed up for a Sunday dinner with friends.
Preheat oven to 200°C fan-forced. Drizzle lamb with 1 teaspoon olive oil and season with salt and pepper. Heat frypan over high heat, add lamb and cook for 2 minutes each side or until golden brown. Transfer to oven and cook for a further 14–16 minutes for medium or until cooked to your liking. While lamb is cooking, continue with step 2.
Peel and crush garlic. Roughly chop olives. Cut tomatoes into quarters. Pick basil leaves from their stems and and finely chop. Place garlic, olives, tomato, basil, chilli flakes, remaining oil, vinegar, salt and pepper in a bowl and mix to combine. Set aside until ready to serve.
Rinse and drain cannellini beans. Trim green beans. Juice lemon.
Once lamb is cooked, transfer to a plate. Cover loosely with foil and rest until ready to serve. Wipe out frypan.
Return pan to medium heat and melt butter. Add green beans, 30ml (1½ tablespoons) water, salt and pepper and cook for 2 minutes or until beans are just tender. Add cannellini beans and lemon juice and stir to warm through. Season to taste.
Slice lamb. Divide lamb and beans between plates and spoon over sauce vierge to serve.