Step 1

Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side down, for 4-6 minutes until caramelised.

Step 2

Rub herbs over lamb, placing remainder on a baking tray. Top with lamb, skin-side up, and place tomato around lamb. Drizzle with remaining 100ml oil and season. Roast for 20-25 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.

Step 3

Meanwhile, blanch beans in a saucepan of boiling salted water for 30 seconds, then drain and refresh in cold water. Chop beans, then transfer to a bowl with olives. Drizzle with the lemon juice and extra oil, then season and toss to combine.

Step 4

Carve the lamb and serve with beans and olives, and roasted tomatoes.