This is a really simple recipe packed with the flavours of Italy. The anchovy butter adds an amazing depth to the lamb and the lemony fennel potatoes are a delight. Give it a try and let me know what you think.

Italian-style lamb steaks with anchovy and garlic

Served with lemon and fennel roast potatoes

Serves 4

For the potatoes
750g charlotte potatoes
1 large fennel bulb, halved, core removed & finely sliced
1 large red onion, halved then sliced
100ml white wine
4 tbsp olive oil
3 garlic cloves, sliced
a few sprigs of rosemary, leaves roughly chopped

For the lamb
4 lamb steaks
50g butter, at room temperature
5 anchovy fillets
1 lemon, zested
1 tbsp parsley, finely chopped

Preheat the oven to 180C. Scrub the potatoes and slice quite thinly. Put into a roasting dish with the fennel, onion and garlic. Add the wine and 3 tbsp of the olive oil, season and mix together well.

Cook in the oven for 40-50 minutes, giving everything a good stir half way through. Cook until the potatoes are cooked through and the vegetables are beginning to caramelise.

Meanwhile mash the anchovies in a small bowl with the softened butter, lemon zest and parsley.

Lay the lamb steaks on a board. Rub in the last tbsp of the olive oil and season all over with some salt and freshly ground pepper. Heat a large pan and when really hot sear the steaks; DO just 2 at a time so as not to reduce the temperature of the pan. Cook the steaks for 2-3 minutes on each side without moving them to get a nice golden colour. Rest the lamb covered with foil while you cook the remaining two.

Serve the lamb with a dot of the anchovy butter and the potatoes. The butter will melt over the meat and mingle with the juices. Delicious!! Serve with dark green leafy vegetables or a bitter leaf salad.

For more information about New Zealand lamb and more recipes go to www.loveourlamb.co.uk