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For the salsa verde, finely slice the wild garlic and parsley and add to a bowl. Grate in 1 clove of garlic, chop up the anchovies, gherkin and capers and add. Pour in the red wine vinegar and season with a little salt. Pour in olive oil and stir to combine.
For the yoghurt sauce, combine the yoghurt, 1 grated garlic clove and the juice of half a lemon to a bowl. Toast the cumin and crush in a pestle and mortar then add a small amount to the yoghurt. You can add more depending on taste.
For the beans, finely slice the courgettes and the remaining garlic cloves. Add the courgettes to a pan of neutral oil and cook for around 10-15 minutes until some of the courgettes have caramelised. Add the garlic and cook for another 5 minutes. Add the beans with their juice, followed by the chicken stock.
Squeeze in the remaining lemon juice and season with salt and pepper. Simmer until the liquid has reduced by half or your desired consistency.
Pan fry the lamb steaks to your liking basting in garlic cloves and rosemary with butter.
Plate up.