Ingredients

• 2 lamb leg steaks
• Olive oil, for frying
• 12 garlic cloves, skin on, crushed
• 8 oz. crunchy white bread roll, cut into chunks
• 3–4 tbsp milk
• Sea salt and freshly ground black pepper
For the Anchovy Dressing:
• 1 oz. anchovies preserved in olive oil
• 1 tbsp capers
• 1½ tsp Dijon mustard (Don't do too much or it will overpower)
• 2 tbsp red wine vinegar, or to taste
• Extra virgin olive oil
• Small bunch of parsley, leaves roughly chopped

Steps

1. Make small cuts into each edge of the lamb steaks to prevent them curling up while cooking. Season well with salt and pepper (lamb needs a lot of pepper), pushing the seasoning into the meat. (This will be much easier if the meat has been taken out of the fridge earlier and allowed to come up to room temperature.)
2. Heat a frying pan until hot and add a little oil. When it’s hot, add the lamb and the garlic. Color the lamb for 2½–3 minutes on each side until golden brown, basting with the oil as you cook and turning the garlic regularly to ensure that it doesn’t burn. Remove the meat from the pan and leave to rest, pouring over any pan juices and reserving the garlic.
3. Meanwhile, season the chunks of bread with salt and pepper. Soak in the milk, tossing the bread to help it soak evenly. (The milk will give it a rich creamy texture, almost like French toast.) Set aside.
4. Make the dressing by placing the reserved garlic in a mortar with the anchovies and capers, grinding until smooth. Stir in the mustard, vinegar and enough oil to bring it to a thick dressing consistency. Add the parsley to the mortar and mix well with a spoon. Taste and adjust the seasoning as necessary.
5. Heat a little olive oil in a clean frying pan over a medium heat. Squeeze out any excess milk from the bread, then fry it with some extra seasoning for 4–5 minutes, turning it regularly until it’s golden on all sides. Remove and set on paper towel to drain.
6. To serve, spoon the dressing onto serving plates, scatter over half the croutons and place the lamb steaks on top. Finish with the remaining croutons and a little extra dressing. Serve immediately, garnished with some of the chopped parsley.