Harissa lamb, cauliflower and butter bean traybake

1. Preheat the oven to 190˚C, gas mark 5. In a large bowl, combine the oil, harissa and garlic, plus ½ the lemon zest and juice; season. Toss the cauliflower and onion in the mixture, then use a slotted spoon to transfer the veg to a roasting tin (reserve the leftover marinade). Roast for 10 minutes.

2. Coat the lamb in the marinade, season, then add to the roasting tin; return it to the oven for a further 20 minutes. Meanwhile, in a small bowl, stir the remaining lemon zest and the chopped coriander stalks into the yogurt.

3. Lift the lamb out and rest on a board. Drain and rinse the butter beans, then stir into the roasting tin, squeezing over the remaining lemon juice. Roast for 5 minutes. Slice the lamb and serve with the beans, vegetables and a dollop of the yogurt, scattered with the coriander leaves.