Fill your kettle and boil it. Pop the lamb on a plate. Finely grate the lemon zest onto a separate plate or bowl and set aside. Squeeze the juice from half the lemon over the lamb. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Turn to coat in the oil and seasoning. Set aside.

Peel and finely chop the onion. Place a medium pan on a medium heat and add ½ tbsp olive oil, the onion and a pinch of salt and pepper. Cook, stirring often, for 3-4 mins till starting to brown.

Meanwhile, trim and roughly chop the courgette. Quarter the cherry tomatoes. Drain the cannellini beans and rinse them under cold water.

Stir the courgette and tomatoes into the onion with most of the zest. Cook, stirring, for 2 mins. Tip in the cannellini beans and the pearl barley. Pour in 350ml boiling water. Stir, pop on a lid (or use a baking tray) and simmer for 10-12 mins, till the barley is tender and most of the liquid has been absorbed. Stir every so often to stop it sticking.

Meanwhile, heat a frying pan or griddle pan for 3-4 mins till it’s smoking hot. When the pan is ready, add the diced lamb leg. Fry for 5-6 mins, turning once, till the lamb is browned and cooked through (it’s OK if it's still a little pink when you slice into it, but if you prefer your meat well done, cook for an extra 1-2 mins). Lift out of the pan and set aside on a warm plate, loosely covered with foil, to rest for 2-3 mins.

The pearl barley should be ready by now. Squeeze in a little lemon juice and taste the barley and beans – add a pinch more salt or pepper if you think it needs it. Divide the beans and barley between a couple of warm plates. Top with the lamb and serve.