Paprika-marinated lamb in ficelle rolls

4 lamb steaks 2 tsps sweet paprika 1 tbsp finely chopped rosemary leaves 1 tsp miso paste (at Asian food stores) 1?2 cup extra-virgin olive oil generous handful flatleaf parsley leaves, washed, dried and finely chopped 1 clove garlic, part-squashed, peeled and finely chopped 1 tbsp capers, soaked for 30 minutes, drained and finely chopped 2 anchovies, rinsed, drained and finely chopped juice 1?4 lemon generous handful watercress washed, dried and torn 1 tbsp white wine vinegar green salad leaves for four 4 ficelle bread rolls, or similar
Trim the lamb steaks, discarding any excess fat. Make a paste from the paprika, rosemary, miso paste and one or two tablespoons of the extra-virgin olive oil and toss the steaks in it. Marinate for at least one hour, or overnight. Meanwhile, make the sauce by placing the finely chopped parsley, garlic, capers and anchovies in a bowl and stirring in the lemon juice and enough extra-virgin olive oil to form a thick pouring texture. Pan-fry or grill the steaks to rare or medium rare, tent loosely with foil and leave to rest for 10 minutes or so. While they are resting, make a vinaigrette from the wine vinegar and remaining extra virgin olive oil and toss a little through the watercress and the rest of the salad leaves. Cut slits along the side of the bread rolls and stuff the watercress into them. Thinly slice the lamb steaks and push in on top, season lightly and drizzle with the parsley sauce. Serve with the dressed salad leaves alongside.
Serves 4