Roast loin of lamb stuffed with walnut and parsley pesto on butter bean mash

Lamb loin, 8 chops

freshly ground black pepper

3 cloves of garlic

For the walnut and parsley pesto

4 tsp walnuts

4 tsp hazelnuts

1 tin Ortiz anchovies (oil and fish)

10 sprigs of parsley, stem and leaves

Handful of green carrot tops

3 cloves of garlic

Extra virgin olive oil (to loosen the thick paste)

30g Parmesan

Butter Bean Mash (see recipe)

Charred Courgettes (see recipe)

Roast Aubergines (see recipe)

fresh mint leaves, to garnish