One of my favourite ways of roasting lamb is studded with anchovies and garlic, with lashings of mint sauce, all present and correct in this speedy fry-up. A tomato salad goes very nicely alongside.
GET AHEAD You can make the mint sauce a couple of hours in advance.
20g mint leaves
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp lemon juice
sea salt, black pepper
2 x 125g lamb leg steaks
2 anchovy fillets, sliced
1 garlic clove, peeled and finely chopped
200g young rainbow chard, stalks trimmed, sliced 1cm thick, washed
100g cooked broad beans (eg, frozen baby broad beans)
1. Whiz the mint in a food processor to finely chop it. Scoop into a small bowl and add two tablespoons of oil, the balsamic vinegar, lemon juice and a little salt.
2. Brush the lamb steaks on both sides with oil and season. Heat a 24cm nonstick frying pan over a medium-high heat and sear the steaks for 2 minutes each side to leave them slightly pink in the centre. Transfer them to 2 warm plates and leave to rest for 5-10 minutes while you cook the veggies.
3. Turn the heat down a little, add a couple of teaspoons of oil to the pan and briefly fry the anchovies and garlic until fragrant, mashing them into the oil. Now add the chard and stir to coat it, then cover with a lid and cook for 4 minutes, stirring halfway through. If any liquid remains, cook uncovered until it evaporates, then stir in the broad beans and heat through. Pile this beside the steaks and dot the sauce over the meat and veg. You may not need it all.
Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.