Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray until soft, 10-12 mins.

Halve the salad potatoes widthways and pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, remove your lamb steaks and butter from your fridge to allow them to come up to room temperature.

Roughly chop the parsley (stalks and all). Trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once cooked, transfer the toasted crumbs to a bowl and add half the parsley. Stir again and set aside.

Pop the butter into a small bowl and add the remaining parsley.

Once the garlic has roasted and cooled, cut the end with scissors and squeeze it out of the skin.

Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt. 

Pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Allow to cook until the beans are tender, 4-5 mins. Transfer to a bowl and cover.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. 

Drizzle the smashed potatoes with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop your frying pan back on high heat and add a drizzle of oil. When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 1-2 mins extra if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is cooked when browned on the outside.

Transfer the cooked lamb steaks to a plate and spoon over the garlic butter. Leave to rest, covered loosely with foil, for 2-3 mins.

When ready, thinly slice the lamb and transfer to your plates. Serve your green beans and smashed potatoes alongside, sprinkling the herby crumb over the green beans.

Spoon any remaining melted garlic butter over the lamb to finish.

Enjoy!