Lamb With Fried Bread

Method

1. 1

   Prepare the lamb

   Score through the edges of each lamb steak to stop it buckling as it cooks. Season generously with salt and plenty of black pepper.
2. 2

   Sear and rest

   Heat a pan until very hot, then add olive oil. Add the lamb steaks and the lightly crushed, unpeeled garlic cloves, then sear hard on both sides until well coloured. Hold the lamb fat-side down with tongs to render the fat, tilt the pan, and baste the lamb with the garlicky oil. Remove the lamb and leave it to rest.
3. 3

   Soak the bread

   Dice the firm day-old bread into chunky croutons. Season, add a splash of milk, and let it soak briefly.
4. 4

   Make the vinaigrette

   Make the dressing by crushing the cooked garlic from the pan with the anchovies and capers into a rough paste. Mix in Dijon mustard, red wine vinegar, extra virgin olive oil, and fresh parsley. It should be a chunky vinaigrette.
5. 5

   Fry the bread

   Heat more olive oil in a pan. Gently squeeze excess milk from the bread, keeping it slightly moist, then fry until golden and crisp outside. Drain on kitchen paper.
6. 6

   Plate and serve

   To serve, spread some vinaigrette on the plate, add the fried bread, place the rested lamb on top, then spoon over more dressing and any tasty resting juices or scraps.