As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
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Easy buttered onion pilaf
Heat 1 tbsp butter in a saucepan, add 1 thinly sliced onion, cover, then gently fry for 10 mins until soft, but not coloured. Remove lid, stir in 140g rice (rinsed in cold water first), cook for 1-2 mins, tip in 500ml chicken or lamb stock, then season. Stir, cover, then gently cook for 20 mins. Take off heat, then leave, covered, for 10 mins (or up to 30 mins), then fluff up the grains with a fork. They should be tender and buttery and the onions completely soft.
Remove any thicker stalks from 1 head spring greens or ½ Savoy cabbage, then thickly shred the leaves. Bring a large pan of salted water to the boil, add the greens, then boil for 3 mins or until just tender and vibrant. Drain, then toss with a squeeze lemon juice, a drizzle olive oil and plenty of black pepper.