Jeremy Lee's spring salmagundi with herby rack of lamb

To prepare the salmagundi, simmer the Jersey Royals for 20 minutes in a large pan of salted boiling water until tender; lift out with a slotted spoon, transfer to a colander to drain and set aside. In the same pan of water, blanch the broad beans for 2 minutes, then lift out with a slotted spoon and transfer to a bowl of ice-cold water. Repeat with the asparagus and transfer to another bowl of ice-cold water. When cool enough to handle, peel the broad beans from their pods; set aside. Meanwhile, in another pan, boil the eggs for 7 minutes, then transfer to a bowl of ice-cold water. When cool enough to handle, peel the eggs.

For the lamb, preheat the oven to 220ºC, gas mark 7. Heat a heavy based roasting dish (I like to use enamelled cast iron) over a medium high heat and add the oil. Lightly salt the fat side of the lamb and lay in the heated oil. Season the upper side. After a few minutes, when the lamb is merrily sizzling, carefully transfer to the oven. Roast for 20 minutes for a rosy hue in the middle.

While the lamb is cooking, in a pestle and mortar, finely grind the dried herbs, then put in a bowl along with the oregano leaves, lemon zest and juice, chopped shallots, garlic, anchovies, red wine vinegar and extra virgin olive oil. Add a pinch of sea salt and the black pepper. Mix well and set aside.

Carefully remove the roasting dish from the oven. Anoint the lamb with ⅓ of the herb dressing and carefully roll the lamb in it. Cover with foil and keep warm.

Put the chopped fennel in a bowl with ½ the fresh herbs. Pour over the remaining herby dressing and mix well. On a large serving platter, arrange the little gem in concentric circles from the outside in. Evenly arrange sprigs of watercress on top. Drizzle over ⅓ of the fennel mixture. Lay the spears of asparagus on top, tips pointing outwards. Cut the potatoes into quarters, if large, and evenly place around the dish. Halve the eggs.

Carve the lamb into cutlets and heap in the middle of the dish, then spoon the roasting juices over the lamb. Surround the lamb with the halved eggs and scatter over the broad beans and capers. Strew with the remaining chopped mint and parsley. Spoon over the remaining fennel dressing. Et voilà.