Easy recipe Trencher with pink peppercorn and garlic lamb

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two hundred and fiftyg/nineoz strong wholemeal flourabout one hundredg/three½oz rye flourabout one hundred and fiftyg/about five½oz strong white flourabout twog instant yeastteng saltthree hundred and fourtyml/about eleven¾fl oz water , for greasing oilone sprig fresh rosemarythree garlicone lemonone tbsp olive oilabout four boneless lamb leg steaks about two tbsp pink peppercorns, to taste saltthree tbsp crème fraîche½ lemonone heaped tsp English mustardabout one hundred and fiftyg/about five½oz watercressabout one hundred and seventy-fiveg/sixoz green beanseight spring onionsabout twelve radishes. In medieval times trenchers were square pieces of stale bread used as a plate. This version serves marinated lamb atop a mixed flour (Recipes by ingridients flour) loaf..