Boneless lamb shoulder separated into steaks, smeared with an anchovy olive oil paste and chargrilled until deeply caramelised. Served over ripe garlicky tomatoes that soak up all the resting juices.

Ingredients

• 1.25kg boneless lamb shoulder
• 12 anchovy fillets, finely chopped
• 60ml (¼ cup) olive oil, plus extra for cooking
• Kosher salt
• Freshly ground black pepper

Garlicky Tomatoes:

• 1kg very ripe tomatoes, sliced 2cm thick
• 4 green garlic stalks (garlic shoots), thinly sliced, or 2 garlic cloves, finely grated
• 2 tbsp lemon juice, white wine vinegar or red wine vinegar
• Flaky sea salt

To Serve (optional):

• Aioli, full-fat Greek-style yoghurt or labne
• Salsa verde
• Flatbreads

Steps

1. Using a knife, separate the lamb shoulder where it naturally wants to separate into three or four smaller pieces, almost like lamb steaks, to ensure even cooking on the grill.
2. Mix the anchovies and olive oil together. Season the lamb all over with salt and pepper and smear the anchovy mixture over. Leave for at least 30 minutes, uncovered in the fridge.
3. Heat a barbecue grill or chargrill pan to medium–high. Alternatively, heat 2 tablespoons of olive oil in a large cast-iron skillet over medium–high heat.
4. Grill the meat on the hottest part of the grill until deeply and evenly charred, 5–8 minutes depending on the thickness of each piece, flipping frequently to avoid burning. If using a skillet, sear until golden brown on all sides, 3–5 minutes per side. Transfer to a cutting board and rest for 10 minutes.
5. While the lamb rests, arrange the tomatoes on a large serving platter and season with salt and pepper. Scatter over the garlic and sprinkle with lemon juice or vinegar. Set aside.
6. Thinly slice the lamb and place immediately on top of the tomatoes, letting the resting juices mingle with the tomatoes. Sprinkle with flaky salt. Serve with aioli, salsa verde and/or flatbreads if desired — throw the flatbreads on the grill as the meat rests to warm and catch a little char.

Notes

• Separating the shoulder into natural sections creates more surface area for charring and ensures even cooking.
• At least one of the optional accompaniments is highly recommended — aioli, salsa verde or flatbreads (or all three). The flatbread dragged through the tomato, garlic and lamb juices is not to be missed.
• Green garlic stalks (garlic shoots) are sweeter and more mild than regular garlic — use them if you can find them.
• Slice the lamb directly onto the tomatoes so the resting juices drip straight in.