Easter lunch: Jun Tanaka's spring roast lamb with a herby duck fat crust

The chef Jun Tanaka has built a wonderful restaurant in The Ninth, cooking simple — at least by design, if not in technique — French food and Mediterranean dishes. It’s a neighbourhood restaurant in Fitzrovia that happens to have a Michelin star. Tanaka’s style is perfectly suited to dishes like this, a springtime marriage of lamb , morels, courgettes and lemon.

Serves 2 Ingredients: Lamb jus: Herb crust: Artichoke purée: Method:.