Summer is a great time to get together with friends and share some good grub. Want to do it cheap and healthy? The guys at SORTED have got that… well, sorted!

Sorted is a youtube and online collaboration between British chefs Barry Taylor, Ben Ebbrell and a bunch of their mates. The team are dedicated to providing delicious but cheap cooking options to students and anyone else working on a budget. Here’s their cracking Lamb and Greek salad recipe, a perfect summer meal. And you can watch them make it here:

rump of lamb

tin of butter beans (400g)

shot of olive oil

clove of garlic

handful of black olives, pitted

2 fresh tomatoes

piece of feta cheese (100g)

1 lemon

1 red onion

few sprigs of fresh mint

preheat oven to 180°C.

season the lamb rump with salt and pepper, before flash frying it in a really hot pan to seal.

transfer the pan to the oven to cook through for 8-9 minutes. We like it cooked to medium.

drain the beans from the tin and gently warm up in a frying with the shot of oil, squeeze of lemon juice and the crushed clove of garlic.

peel and finely slice the red onion, halve the black olives and crumble the feta into a mixing bowl.

quarter the tomatoes, discard the pulp and hack up the flesh that’s left.

rip up the mint leaves, adding to the mixing bowl with the tomato.

remove the cooked lamb from the oven and leave to rest for 2 minutes.

stir the warm beans into the mixing bowl and dump a hefty portion onto a plate.

slice the lamb and drape it over the warm leafless Greek salad and enjoy.

Serves 2