Annie Bell's minty lamb steaks with anchovy rainbow chard - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s minty lamb steaks with anchovy rainbow chard By You Magazine - September 27, 2020 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. Chris Alack 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) 1. 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. 2. 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. 3. Turn the heat down a little, add a couple of teaspoons of oil to the pan and briefly fry the anchovies and garlic until fragrant, mashing them into the oil. Now add the chard and stir to coat it, then cover with a lid and cook for 4 minutes, stirring halfway through. If any liquid remains, cook uncovered until it evaporates, then stir in the broad beans and heat through. Pile this beside the steaks and dot the sauce over the meat and veg. You may not need it all. Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved