Autumn lamb with butter beans

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  • 4 x 175g/6oz lamb leg steaks, fat cut at intervals (this will prevent the lamb steaks from curling as they cook)
  • 125ml/4½fl oz extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 red onion, peeled, finely chopped
  • 4 salted anchovy fillets, chopped
  • 8 ripe tomatoes, chopped
  • 450g/1lb canned butter beans, drained, rinsed
  • 450g/1lb griddled artichokes, preserved in oil (available from delicatessens)
  • 1 tbsp finely chopped fresh rosemary leaves
  • 1 tbsp sherry vinegar