- 4 x 175g/6oz lamb leg steaks, fat cut at intervals (this will prevent the lamb steaks from curling as they cook)
- 125ml/4½fl oz extra virgin olive oil
- salt and freshly ground black pepper
- 1 red onion, peeled, finely chopped
- 4 salted anchovy fillets, chopped
- 8 ripe tomatoes, chopped
- 450g/1lb canned butter beans, drained, rinsed
- 450g/1lb griddled artichokes, preserved in oil (available from delicatessens)
- 1 tbsp finely chopped fresh rosemary leaves
- 1 tbsp sherry vinegar
- Heat a griddle pan over a medium heat until hot. Rub a little of the oil all over the lamb leg steaks, using your hands, then season, to taste, with salt and freshly ground black pepper.
- Add the lamb leg steaks to the hot pan and cook for 2-3 minutes on each side, or until golden-brown griddle marks appear on both sides of the steaks. Remove from the pan and set aside to rest. Keep warm.
- Meanwhile, heat 1-2 tablespoons of the remaining oil in a separate frying pan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened.
- Add the chopped anchovy fillets and chopped tomatoes and stir to combine.
- Increase the heat, then add the beans and artichokes. Continue to cook for 4-5 minutes, carefully, until the butter beans have softened and the artichokes have warmed through.
- Stir in the remaining oil, rosemary and sherry vinegar until well combined.
- To serve, divide the butter bean mixture equally among four serving plates. Place one lamb leg steak on top of each serving.