Preheat the oven to 200'C.
Finely chop the anchovies and mix with the olive oil and a pinch of salt and pepper. Brush this mixture onto the lamb steaks. Heat a splash of oil in a pan. Then colour the lamb until golden brown on each side and transfer to the oven for 3-4 minutes depending on thickness of the steak. Remove from the oven and allow to rest for a few minutes before slicing to serve.
Peel and finely dice the onions, garlic and chilli. Pick and finely chop the parsley.
Heat a saucepan until hot and add the olive oil. Add the onions, garlic and chilli and sweat for 4 to 5 minutes. Add the beans and warm through. Use a fork to lightly crush the beans and then stir in the chopped parsley. Add a squeeze of lemon juice and check the seasoning.
Preheat the oven to 200'C. Peel and slice the garlic.
Rub the red pepper with olive oil and then place on a baking tray and roast in the oven until the skin is completely black. Remove from the oven, place in a bowl and cover with cling film. Once cooked, peel the pepper and chop into chunks.
Roast the pine nuts in the oven for 5 minutes or until golden brown.
Place the red pepper in a food processor or a pestle and mortar. Add the garlic, pine nuts, parmesan and olive oil. Season with salt and pepper and then mix to a coarse paste. Check the seasoning and then serve with pasta or as a dip.
Place the lamb on a bed of crushed beans and finish with the red pepper pesto. Serve immediately.
«If using dried beans instead of tinned, soak them in cold water overnight so that they rehydrate and double in size. Simmer them in unsalted water until soft.»