Serves 4

Ingredients

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

Method

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

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com