Tender lamb leg steak served on a bed of crushed haricot beans flavoured with chilli, lemon and basil. Accompanied by some seasonal sprouting broccoli.
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. Pick the basil and carefully chop. Rinse the beans under cold running water.
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 and basil. Add a squeeze of lemon juice and check the seasoning.
Bring a large pan of salted water to the boil. Add the broccoli and cook until tender (about 2 minutes). Once tender, drain and add a squeeze of lemon juice.
Place the lamb on a bed of crushed beans and finish with the broccoli. Serve immediately.
«If using dried beans instead of tinned, soak the beans overnight and then cook gently in unseasoned water until soft.»