Theo Randall served up lamb rump with salsa verde on today’s episode of Sunday Brunch.

The ingredients are: 75ml extra virgin olive oil, juice of 1 lemon, 3 garlic cloves, crushed, 1 tbsp chopped rosemary, 1 rump of lamb, with fat on, about 500g, Salsa verde to serve, recipe below, For the roasted vegetables, 1 ripe onion squash, 6 Jerusalem artichokes, 3 carrots, 25ml extra virgin olive oil, 1 tsp chopped thyme, 1 garlic clove, finely chopped, sea salt and freshly ground black pepper.