Season the lamb with salt and pepper on the boned surface.

Break the rosemary between your fingers and sprinkle over the lamb.

Starting at one end roll up the lamb to form a Swiss roll shape. Tie the roll securely with string at 2.5 cm (1 in) intervals. With a sharp knife cut the noisettes between each piece of string.

To make the savoury butter: beat the butter until pale and creamy, then work in the garlic, parsley and seasoning to taste. Turn out the butter on to a sheet of greaseproof paper and with wet hands rock the butter back and forth to form a roll. Freeze for about 30 minutes.

Cook the noisettes under a hot grill for 5 minutes, then remove the pan from the heat, turn the noisettes over, add a slice of savoury butter and grill for a further 5 minutes.

Garnish the noisettes with rosemary sprigs and serve with a selection of vegetables.

Flavoured butters perk up all grilled meats and fish. Try butter with chopped anchovies or grated onion with steak, fresh fennel or dill butter with white fish and mustard butter with mackerel.