Minty Lamb Steaks with Anchovy Rainbow Chard

Food styling: Clare Lewis. Styling: Sue Radcliffe

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.

Serves 2

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)

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.

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.