I roasted lamb neck fillets in shop bought but luxury pesto. I bashed up some roughly chopped fresh rosemary and mixed it with the roast potatoes at the fluffing-with-fat stage, before they went into the oven, then stirred in some chopped garlic once they were cooked and left them in the oven turned off so they were garlicky but the garlic wouldn't be raw or burnt.
I made a salad with rocket, red chicory, gorgeous cherry toms, red onion and a vinegary mustard dressing.
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