Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks.
1 whole lamb leg
4 Tbsp. extra virgin olive oil
1 bulb garlic, smashed, skin still on
2 sprigs fresh rosemary, bruised
to taste, salt and coarsely ground black pepper
1 qt. dried cannellini beans
2 cups extra virgin olive oil
2 cups vegetable oil
1 sprig fresh bay leaf
to taste, salt
as needed, water
1 bunch parsley, chopped
8 anchovy fillets (salt-packed preferred), rinsed and chopped
1 Tbsp. capers (salt-packed preferred), rinsed and chopped
2 lemons, zested and juiced
3 cloves garlic, chopped
1 Tbsp. dried chili flakes
1 cup extra virgin olive oil (high quality)
For lamb: Have local butcher fabricate lamb leg into three sections — shoulder, shank and steak (steak being the meat between shank and shoulder). Reserve shank and shoulder for another preparation. Cut steaks across the leg, bone-in-and 1"-2" thickness, to yield 7-10 steaks. Marinate steaks with garlic, rosemary and extra virgin olive oil. Season and grill lamb steaks to desired temperature and allow to rest for 5 minutes.
For cannellini beans: Soak beans in 4 qt. water for at least 24 hours. Strain and rinse beans. In large, heavy-bottom stock pot, add beans and cover with 6 qt. water. On high heat, allow beans to come to a boil; turn heat down to low simmer. Cook beans until they're wholly cooked through without splitting. (Tenderness is up to you.) Carefully remove beans from cooking liquid and place in sealable container with extra virgin olive oil, bay leaf and a little salt. This will preserve beans in oil and allow them to absorb some of the oil. They will keep in a cooler for 2 weeks.
For salsa verde: Combine all ingredients and mix well. Then, combine equal parts salsa verde and strained, cooked cannellini beans. Allow mixture to come to room temperature and taste for seasoning.
To plate: Place some toasted bread heels or crostini on plate. Place sliced lamb steak on top (with any juices left over from the resting) and pour salsa verde and beans over steak. Garnish with lemon zest and extra virgin olive oil.