Pip Lacey serves up roast lamb with heirloom tomatoes and kale on Saturday Kitchen.

The ingredients are: 1 boneless lamb breast joint (approximately 800g), flat not rolled, 2 garlic cloves, sliced, 1 bunch rosemary, leaves picked, 1 bunch thyme, leaves picked, 3 Italian white onions, cut into quarters, 2 tsp harissa, 600g kale, roughly chopped, 50ml rice wine vinegar, 1 kg ripe heirloom tomatoes, cut into sixths, 1 bunch mint, leaves picked and chopped, 1 bunch parsley, leaves picked and chopped, 1 lemon, juice only, 250ml extra virgin olive oil, salt and freshly ground black pepper.