Grilled lamb steaks with crisp celery and fennel salad with anchovy and garlic dressing

Serves 4

For the salad

• 6 cloves garlic
• 2 tbsp olive oil
• 0.5 lemon
• 1 tsp chopped rosemary
• 0 black pepper
• 4 lamb leg steaks

For the dressing

• 4 ribs celery
• 1 fennel bulb
• 1 head red chicory
• 1 handful parsley leaves

And for the rest of the week…

• 0.5 clove garlic
• 4 anchovy fillets
• 0.5 tbsp capers
• 1 pinch dried chilli flakes
• 1 tbsp red-wine vinegar
• 4 tbsp extra-virgin olive oil

Step 1
Put the garlic, oil, lemon zest and juice, the rosemary.

Step 2
a teaspoon of salt and a little pepper in a small plastic bag, add the lamb and rub the mix into the meat to coat.

Step 3
Seal the bag, then leave to marinate at room temperature (or in the fridge, if doing so a day or so in advance).

Step 4
Put two handfuls of ice in a large bowl and cover with cold water.

Step 5
Slice the celery as finely as you can (use a mandoline, if you have one) and put in the bowl.

Step 6
Cut the fennel in half through its root, then finely slice that, too, add to the bowl, and leave to crisp up.

Step 7
For the dressing: crush the garlic into a puree with a pinch of salt, scrape into a bowl with the anchovies and capers, then whisk in the chilli, vinegar and oil.

Step 8
When you’re ready to eat, heat a griddle or frying pan on a high flame, then grill or fry the steaks for two to four minutes a side (depending on their thickness and how pink you like your lamb).

Step 9
Remove from pan, cover with foil and leave to rest.

Step 10
Meanwhile, spin-dry the celery and fennel, and put in a bowl with the chicory and parsley.

Step 11
Season with just a touch of salt and pepper, add the dressing and toss.

Step 12
Cut the lamb into slices and serve with the crunchy salad.

Step 13
Or toss the dressing through roast cauliflower florets for a warm salad.