Ingredients

• 2 tbsp olive oil
• 1 garlic clove
• finely chopped
• 2 x 225g/8oz lamb leg steaks
• salt and freshly ground black pepper
• 250g/9oz unsalted butter
• softened to room temperature
• 1 tsp anchovy essence
• 1 lemon
• zest only
• 6 fresh anchovies
• drained of oil and chopped
• 750g/1lb 10oz salsify
• 2 lemons
• juice only
• 1.5 litres/2½ pints cold water
• 25g/1oz plain flour
• 1 tsp salt
• 75g/3oz walnut halves
• 1 tbsp clarified butter
• salt and freshly ground black pepper
• 1 tbsp walnut oil
• 1 tbsp sultanas
• soaked overnight in enough brandy to cover
• ½ tsp caster sugar
• 1 tbsp sherry vinegar
• 25g/1oz unsalted butter
• 2 tbsp chopped flatleaf parsley
• to serve

Directions

• For the lamb
• rub the oil and garlic onto the steaks. Place them in a bowl
• cover and leave in the fridge for at least six hours.
• A quarter of an hour or so before you are ready to cook
• remove the lamb from the fridge and bring back to room temperature.
• Heat a griddle pan until hot. Place the steaks on the griddle and cook for 3-4 minutes on both sides. Remove the steaks from the pan
• season with salt and freshly ground black pepper
• to taste
• and set aside in a warm place to rest.
• For the anchovy butter
• place the butter into a bowl and add the anchovy essence
• lemon zest and chopped anchovies and mix to combine.
• Place the butter mixture onto a sheet of cling film or baking parchment laid out on a clean work surface
• and roll into a log.
• Place the prepared butter log in the fridge and leave to chill until firm.
• For the salsify
• fill a bowl with water and add half the lemon juice. Peel the salsify and slice into 5cm/2in pieces and immediately place the salsify in the bowl (to stop it from discolouring).
• Meanwhile
• combine a splash of the 1.5 litres/2½ pints water with the flour in a saucepan and stir to make a smooth paste.
• Add the remaining 1.5 litres/2½ pints water and lemon juice
• along with the salt. Bring to a boil
• whisking continuously. This mixture is called a 'blanc'.
• Drain the salsify and place it in the pan with the blanc.
• Bring to the boil
• then reduce the heat to a simmer and cook for 15 minutes until tender.
• Drain and rinse the salsify in cold water and pat dry.
• Heat a non-stick frying pan
• add half of the clarified butter and then add the dry salsify.
• Season with a little salt and freshly ground black pepper and fry gently to colour and heat through. Place the remaining clarified butter in another frying pan
• add the walnuts and place over a high heat for a couple of minutes. Be careful not to let the nuts burn.
• Add the sultanas
• sugar and vinegar to the walnuts. The sugar will caramelise and the vinegar will reduce to a glaze.
• Remove from the heat and whisk in the unsalted butter. Season with salt and black pepper
• to taste. Pour this mixture over the salsify and toss together.
• To serve
• preheat the grill to hot. Remove the anchovy butter from the fridge and slice. Place a slice of butter over each lamb steak and place the lamb on a tray under the grill to melt the butter.
• Transfer the lamb steaks to two serving plates. Spoon the salsify alongside
• garnish with chopped parsley and serve.