Serves 4


4 x 175g lamb leg steaks

450g tin butter beans

450g griddled artichoke in oil

8 tomatoes

4 salted anchovy fillets

1 finely chopped red onion

tbsp finely chopped rosemary

tbsp sumac

125ml extra virgin olive oil

tbs sherry vinegar

Serve with yoghurt


1. Rub oil on the meat, season and fry/ griddle for about 3 mins each side (may need to ‘snip’ the external fat to stop it curling up)

2. Fry the onion gently in oil until soft, about 5 minutes

3. Add chopped anchovy and chopped tomatoes

4. Crank up heat, then add beans and artichoke, simmer 5 minutes

5. Stir in the rest of oil and finish with rosemary, sumac and vinegar

6. Serve lamb on top of the warm salad and yoghurt on the side

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