Lamb rumps seared, rubbed in a thyme,salt,pepper mix and then roasted for 10 minutes, left to rest for 10 then sliced and left in its own juice. Accompanied by a cucumber/mint salad, tomatoes and basil in olive oil, rocket/spring onions/a soft goat cheese tossed with olive oil, avocado in pepper and lemon juice, small jersey benne potatoes roasted quickly in olive oil.