Lamb is a great option for a springtime roast, but getting the cooking right can be difficult. With lamb becoming increasingly expensive, it's important to crack the seasoning, and luckily Jamie Oliver has a secret ingredient he adds to his roast to get the best flavourings.

Many chefs may jump to garlic and rosemary for classic seasonings but in the Naked Chef's recipe he pairs the protein with something altogether different - roasted rhubarb. The surprising combination actually pairs extremely well with the savoury flavours. They say opposites attract and the sour tartness of the rhubarb lends itself perfectly to cut through the fatty richness of the lamb.

Roasting the lamb and rhubarb with a good drizzle of honey also helps to reduce the sourness and bring out the stalks natural sugar to create a combination of sweet, sour and savoury that will light up your taste buds.

Despite rhubarb being a feature in allotments and gardens across Britain, especially in West Yorkshire's famed rhubarb triangle, the combination of lamb and rhubarb is classically Persian.

Iran's khoresh rivas (lamb and rhubarb stew) has a long history, and Jamie's recipe takes inspiration from the region's flavours.

Although many roast dinners use a lamb shoulder, Jamie opted for a rack of lamb, giving it an almond herb coating to pack it with flavour while preventing it from drying out.

The simple recipe only uses a handful of ingredients with the vast majority of time to make the meal spent waiting for the lamb in the oven.

Oliver begins by slicing the rhubarb stems into around 5cm sticks, giving a good drizzle of oil and honey before spreading out onto a roasting pan.

He then created the herb crusting by blitzing almonds, fresh parsley, mint and chives in a food processor then mixing in a handful of breadcrumbs and setting aside.

Next, the chef suggests scoring the fat on the lamb rubbing with a couple of tablespoons of Dijon mustard before pressing in the herb mixture.

Finally, place the lamb on the rhubarb and bake in a 200C oven for 25 to 35 minutes, depending on how pink you like it.

Once rested, it's ready to serve with some roast potatoes and veg or with some cous cous and salad.