Why not replace your usual Sunday roast with this lamb dish.

If you're not keen of the spicy kick of harissa, chef Marcus Wareing recommends just marinating the lamb in olive oil instead - it'll still pair beautifully with the cool mint chutney and yoghurt.

This would make a lovely weeknight meal (if you plan ahead), otherwise save it for a decadent weekend lunch.

Ingredients:

(Serves 4)

3tsp harissa paste

4tbsp olive oil

4 lamb rumps, brined

2tbsp vegetable oil

30g pistachio nuts, toasted and roughly chopped

For the chutney:

6tbsp malt vinegar

2tsp caster sugar

4 shallots, finely sliced

4tbsp olive oil

1 bunch of mint, leaves separated and finely chopped

For the yoghurt dressing:

150g Greek yoghurt

1/4 cucumber, grated

1tsp cumin seeds, toasted and crushed sea salt

Method:

1. Mix two teaspoons of the harissa paste with the olive oil. Rinse the brined lamb rumps under cold running water and pat them dry with kitchen paper. Rub the harissa mix over the lamb rumps, place them in a container and chill for at least six hours (up to 12 hours).

2. Preheat the oven to 200°C/180°C fan/gas 6.

3. To make the fresh mint chutney, heat the malt vinegar in a small saucepan. Add the sugar and dissolve over medium heat. Remove the pan from the heat and add the shallots. When cool, add the oil and set aside until ready to use.

4. To make the yoghurt dressing, mix all ingredients together in a bowl with the last teaspoon of harissa paste and season to taste.

5. Heat the vegetable oil in a large frying pan over medium heat. When hot, place the lamb rumps, fat side down, in the pan. Cook for five to eight minutes, until the fat begins to render and turn a lovely golden brown. Turn the rumps over and seal on all the other sides for a further five minutes, then place them on a foil-lined dish in the oven. Bake for five to 10 minutes, depending on how pink you like your lamb. Remove from the oven, cover with foil and leave somewhere warm to rest for five minutes.

6. Finish the mint chutney by adding the chopped fresh mint. Serve the lamb rumps with the mint chutney and yoghurt dressing, sprinkled with the pistachio nuts. Serve with a large green salad or roasted vegetables.

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New Classics: Inspiring And Delicious Recipes To Transform Your Home Cooking by Marcus Wareing, photography by Jonathan Gregson, is published by HarperCollins, priced £20. Available now.