Warm your oven to 200°C/Fan 180°/Gas 6. Scrub the potatoes and slice them into bite-size chunks. Scatter the potatoes into a large roasting tin and add a pinch of salt and pepper and 1 tbsp olive oil. Toss to coat, then slide into the oven for 35-40 mins, turning once or twice, till golden.

Meanwhile, pick the rosemary leaves, finely chop them and set aside. Peel and finely chop the red onion. Trim the dry ends off the kale and finely slice the leaves.

Peel and finely chop or grate the garlic. Finely chop the parsley leaves and stalks. Slide the garlic and parsley into an empty bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tsp caster sugar, 1 tbsp each cold water and olive oil and a pinch of salt and pepper. Stir and set aside.

Warm a large frying pan on a high heat till it’s smoking hot. Add the lamb steaks (no need for oil) and fry for 4-5 mins till golden brown, then turn and fry for 2-3 mins on the other side. For well done lamb, cook for an extra 1-2 mins. Pop the lamb steaks onto a warm plate, loosely cover with foil and set to one side to rest for 10 mins.

Put the empty lamb pan back on a medium heat and add the onion, 4 tbsp cold water and a pinch of salt and pepper. Fry for 3-4 mins, till softened. Add the kale with a splash more water, then cook for 3-4 mins, stirring now and then, till tender.

Sprinkle the rosemary over the roast potatoes and divide them between 2 warm plates. Add the cavolo nero and top with the lamb steaks. Serve drizzled with the lemon and parsley sauce.