Preheat your oven to 200°C/180°C/Gas 6. Peel both garlic cloves and thinly slice them. Set half the garlic to one side for later. Finely chop the rosemary leaves. Scatter the rosemary leaves into a roasting tin along with the sliced garlic you haven’t set aside.

Peel the onion and finely chop it. Trim the courgette and slice it into 1cm-thick rounds.

Pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub the lamb chops with a generous pinch of salt and pepper on all sides. When the pan is smoking hot, add the lamb and cook for 2 mins on each side, till browned. Transfer the lamb to the roasting tin with the rosemary and garlic, and turn to coat in the herbs. Slide the lamb into the oven and roast for 10 mins, then set to one side to rest for 5 mins.

Meanwhile, lower the heat under the frying pan and add an extra 1 tbsp olive oil if needed. Slide in the onion and courgette with a pinch of salt and pepper, and fry for 5 mins, stirring once or twice.

Drain both tins of beans and rinse with cold water. Stir the beans into the pan along with the reserved garlic. Pour in 200ml boiling water and crumble in the stock cube. Bring to a simmer and cook for 10 mins.

Roughly chop the sage leaves. Stir the sage into the beans. Squeeze in the juice from half the lemon and stir in half of the rocket leaves. Taste the beans and add more salt and pepper or lemon juice if you like.

Divide the beans between a couple of warm plates. Slice the lamb and arrange on top. Serve with the remaining rocket, and wedges of lemon for squeezing.