Peel and roughly dice <quantity>1</quantity> garlic clove

Add <quantity>4</quantity> pieces of lamb tenderloin and the diced garlic to a bowl

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of oregano

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of basil

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of mint

Add the chopped herbs to the bowl

Add <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

Season with salt and black pepper to taste and mix

Cover it with cling film and refrigerate for at least 1h to marinate

Crush and peel <quantity>1</quantity> garlic clove

Pick <quantity>2<unit>sprigs</unit></quantity> of oregano and finely chop them

Pick <quantity>2<unit>sprigs</unit></quantity> of basil and finely chop them

Finely chop <quantity>3<unit>fillets</unit></quantity> of anchovy

Add <quantity>1<unit>cup</unit></quantity> of clarified butter and the garlic to a small saucepan over medium-low heat

Add the anchovies

Add <quantity>1<unit>tbsp</unit></quantity> of capers and gently cook until fragrant

Season with salt and black pepper to taste

Add the oregano and basil. Remove from the heat. The salsa verde is ready

Peel and small dice <quantity>2</quantity> large potatoes

Peel, halve, and small dice the bulb of <quantity>1</quantity> spring onion

Peel and quarter <quantity>5</quantity> small carrots

Remove the beans out of <quantity>5</quantity> fava bean pods. Thinly slice the pods

Halve and thinly slice <quantity>1</quantity> medium leek

Fill a pot with water and bring to a boil over high heat

Prepare an ice bath

Add salt to taste to the boiling water. Boil the fava beans for 30s and use a skimmer to transfer them to the ice bath to stop cooking

Add <quantity>200<unit>g</unit></quantity> of snap peas to the boiling water, and boil for 30s. Use a skimmer to transfer them to the ice bath to stop cooking

Warm extra virgin olive oil to taste in a large skillet over medium-high heat

Add the spring onions and potatoes

Add <quantity>1<unit>tbsp</unit></quantity> of butter and mix until melted

Season with salt and ground black pepper to taste

Add fresh thyme to taste and mix it

Add <quantity>¾<unit>cup</unit></quantity> of water, mix, and bring to a simmer

Add the carrots

Season with salt and ground black pepper to taste

Add <quantity>2</quantity> dried bay leaves and mix

Add the sliced fava bean pods and mix it

Add <quantity>½<unit>tbsp</unit></quantity> of butter and mix it. Cook until slightly tender

Add extra virgin oil to taste to a skillet over medium heat, let it warm up and add the lamb pieces

Adjust seasoning with salt and black pepper to taste

Grill on all sides until golden brown, but medium-rare in the center. Remove from the stove

Wrap each piece of lamb in aluminum foil and set aside for 5m to rest

Add the blanched fava beans and snap peas

Season with ground black pepper and salt to taste. Mix well

Add the sliced leek and mix it. Cook until the liquid has mostly evaporated

Remove the vegetables from the skillet and plate them. The mixed vegetables are ready

Slice the meat into smaller pieces. The grilled lamb is ready

Plate a portion of the Mixed Vegetables in the center of a dish, leaving the carrots and some snap beans for later. Top with the sliced Grilled Lamb

Add the carrots and snap beans. Drizzle with the Salsa Verde to taste

Garnish with a mixed green salad to taste on top. The lamb, mixed vegetables & salsa verde is ready

Grab a glass of wine and enjoy!