Chargrilled Lamb Steaks & Artichokes with Rosemary & Honey Glaze - Ainsley Harriott

Ingredients

• 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