Cooking method:

1. Preheat oven to 180 ̊C. Place a roasting dish on the middle shelf of the oven.
2. Score the lamb fat. Place a frying pan over medium heat, add 1 tsp oil, then place the lamb in, fat-side down. Cook over a moderate heat for 5 minutes to render some of the fat from the rumps and give a lovely colour.
3. Turn the rumps over and transfer to the roasting dish, then put in the oven. Roast for 13–15 minutes for medium-cooked.
4. Turn the oven off and leave the door open while you rest the meat and finish the dish.
5. Boil the potatoes in salted water until cooked, then drain and cut in half if small, or slice 1 cm thick.
6. Caramelize the onion and garlic over medium heat in the remaining oil, stirring often. Add the potatoes, herbs and cherries and continue to cook so that it’s all warmed through. Season, mix in the vinegar, then take off the heat.
7. To serve, divide the potato salad among four warm plates and scatter with the salad leaves. Slice the lamb against the grain and lay on top.