Preheat your oven to 200°C/180°C/Gas 6. Fill and boil your kettle. Peel and thinly slice the garlic, adding half to a roasting tin and setting the other half to one side. Finely chop the rosemary leaves and add them to the tin.

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 all over with a generous pinch of salt and pepper. 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 it 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. Stir, 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. Taste the beans and add more salt, pepper or lemon juice if you think they need it.

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