Saltcrust lamb with potato and broad bean salad

Rub the lamb all over with the combined seeds, peppercorns and two teaspoons of the olive oil.

Cover, refrigerate lamb for at least three hours or overnight.

Preheat the oven to very hot (250C). Combine flour and salt in a large bowl, stir in the water and mix to a firm dough. Turn the dough onto a floured surface and knead until smooth. Roll out the dough to 8mm, place the lamb at one end of the dough, then fold the dough over to enclose the lamb completely.

Place the salt-crusted lamb in a large oiled baking dish and bake in a very hot oven for approximately one hour (for medium-rare lamb). Stand the lamb in the crust for 30 minutes.

Meanwhile, peel potatoes and cut into 3cm lengths. Combine remaining olive oil and potatoes in large baking dish. While lamb is standing, bake the potatoes in a very hot oven for 30 minutes or until browned and crisp.

Add the broad beans to a large pan of boiling salted water, simmer, uncovered, for two minutes, then drain. Place in a bowl of iced water, then peel away the outer skin.

Place the hot potatoes, broad beans, olives and the combined remaining ingredients in a large bowl; toss gently.

Cut away the salt crust (it is inedible), then carve the lamb thinly and serve on top of the warm roast potato and broad bean salad.

Not suitable to freeze. Not suitable to microwave.