• Sprinkle you lamb with some sea salt and bring to room temp. while you make the sauce

Anchovy and rosemary sauce

• Add to a blender; rosemary leaves, anchovies and olive oil, then blitz until smooth.

  Add the lemon juice slowly, blitz, taste and add more if needed.

  Set aside.

Lamb and beans

• Roughly chop the chard stalks and green leaves.

  In a deep pan, on medium-low heat, add some oil, then the minced garlic and gently cook for a minute before adding the Swiss chard stalks.

  Cook for a few minutes to soften before adding the white beans (*if you're using jarred beans, add the jar liquid as well, otherwise rinse the tinned beans). Simmer, add a little water if it looks too thick and dry.

  Now, add the Swiss chard leaves, season with pepper, grate some lemon zest and cook until they have softened and the beans are warmed through.

  Set aside while you pan-fry your lamb to be nice and pink (approx. 3 mins on each side) - rest.
• On a plate, add the beans and place the lamb leg steaks on top.

  Drizzle the anchovy and rosemary sauce over the top.