Preheat your oven to 200°C/180°C/Gas 6. Peel the garlic cloves and thinly slice them. Finely chop the rosemary leaves. Add the rosemary leaves to a roasting tin along with half the sliced garlic (keep the rest for later).

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. 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 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, set the frying pan back on a mediumlow heat. Add half the butter and let it melt, then add the onion and courgette with a pinch of salt and pepper. Fry for 5 mins, stirring once or twice. Fill and boil the kettle.

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 and stir them into the beans. Squeeze in the juice from half the lemon and add the remaining butter. Stir in half the rocket. Taste the beans and add more salt, pepper or lemon juice if you think it needs it.

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