For the lamb roast
- Ensure your roast is free of excess fat, trim as required (leave some but remove the large fat chunks).
- With a brush or your hand cover all sides with olive oil, then on each side grind some rock salt and pepper and add rosemary leaves. Let as such in the fridge for a few hours or overnight.
- Preheat over to 200°C.  Heat up about 20 g of butter in a thick  bottom fry pan and brown each side of the roast, then transfer the meat to a roasting dish and place in the oven.
- Cook until roasted, the time will depend on the size of your piece. If unsure, use a meat thermometer. Remember you want it pink into the middle!
- Remove from the oven, cover with foil and rest for – minutes.
For the coucous
Boil the kettle, put 1 cup of couscous grains in a heatproof bowl, add 1 cup of boiling water, stir, cover loosely and leave to stand. Five minutes later, add a splash of oil, turn over with a fork to separate the grains and season to taste.
For the yogurt
Take one cup of Greek yogurt or similar plain yogurt. Â Cut chives herbs in small length of half a centimeter (easier with scissors). Add a bit of salt and pepper. Â Dust with turmeric powder.
For the cucumber
Peel the cucumber leaving a but of skin between each peel. Â Place in a bowl.
For the butter beans
- Trim each end of the beans and clean as required.
- Place in an open fry pan with half a centimetre of water. Cook until just tender.
For the beetroot puree
Boil some water in a saucepan, add 1/s tbsp of rock salt. Â Peel the 4 medium beetroots and cut into medium size chunks (it makes cooking quicker). When the water is boiling, place into the saucepan and cooked until tender when inserting a knife (about 30 min).
Transfer to a food processor, add 2 “vache qui rit”/”laughing cow” or similar soft cheese.  I used these ones because they have been in the fridge, my daughters asked for them but now refuse to eat them. Turn the food processor on until very smooth.  Adjust the salt.  Transfer to a bowl.
