Chargrilled Lamb Steaks & Artichokes with Rosemary & Honey Glaze

I just had to cook lamb while in Sardinia. The mountainous island is known for its sheep herding and the quality of the tender meat is fantastic. This recipe uses just a simple glaze to enhance the wonderful flavour. Lamb with artichokes is a much-loved combination on the island and a familiar sight on restaurant menus. The delicate sweet nutty taste of the artichoke complements the meat perfectly. Make sure you use a good-quality jar of chargrilled artichokes in oil.

Found in this book

Ainsley's Mediterranean Cookbook


Put the garlic, rosemary, balsamic vinegar, extra-virgin olive oil, lemon zest and juice into a shallow dish or baking tray. Season with salt and pepper and add the lamb steaks. Toss to coat in the marinade, then cover and let marinate in the fridge for at least 2 hours or ideally overnight.

When ready to cook, heat a griddle pan over a medium–high heat until hot. Add the lamb and cook for 4 minutes on each side. Meanwhile, stir the honey into the leftover marinade and spoon a little over each lamb steak as it cooks. When the lamb is almost cooked, add the artichoke hearts to the pan and drizzle with a little of the marinade. Leave to char for 1 minute, then turn and cook the other side.

Remove the lamb and set aside to rest for 4–5 minutes.

Heat a drizzle of olive oil in a frying pan over a medium heat, then add the cabbage and a squeeze of juice from the reserved lemon half. Season with salt and pepper and allow to wilt until just tender.

To serve, place the cabbage in the centre of each plate, sit a lamb steak on top and spoon the artichokes and any pan juices around the sides. Scatter over a few rosemary leaves to finish.



  • 2 garlic cloves, grated
  • 2 tsp chopped rosemary leaves, plus extra leaves to garnish
  • 3 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1 lemon: zest and juice of ½, plus ½ reserved for squeezing
  • 4 lamb leg steaks
  • 1 tbsp honey (thyme honey if you can get it)
  • 6-8 artichoke hearts from a jar, drained and halved
  • a drizzle of olive oil, for frying
  • 400g cabbage, such as Savoy or cavolo nero, finely shredded
  • sea salt
  • freshly ground black pepper