Season both sides of the meat. Heat the frying pan with the olive oil and sear the meat on one side for 3 minutes or until golden brown. Turn over and turn off the heat. Leave the meat in the hot pan to continue cooking.
Put the garlic on the end of a fork and rub all over the lamb. Repeat with the anchovies. You will need 1 anchovy per steak. Leave to rest in the residual heat of the pan until ready to serve.
Peel the carrots.
Remove the broad beans from the pods, blanch in boiling water for 2 minutes and then refresh. Pod the peas from the tough outer shell.
Cook the carrots until tender in salted water.
Wash the radishes and cut into halves then blanch in boiling salted water for 30 seconds and refresh.
Remove the outer leaves from the cabbage. Cut into batons. Wash. Blanch for around a minute then refresh.
Note you can use the same water to blanch all of your vegetables.
Remove the leaves from the thyme and rosemary and finely chop.
Heat up the chicken stock and whisk in the butter. When thickened add all of the blanched vegetables and chopped herbs. Toss together and check for seasoning.
Place the vegetables in the middle of the plate, slice the lamb thinly and place on top.
«You can vary the vegetables according to the seasons. For example, in winter you can create an earthier flavours with celeriac, parsnip or turnip.»