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Heat the oil in a large, non-stick pan over a medium-high heat. Season the lamb well and sear on both sides for 2-3 mins each, depending on the thickness of your steak. Remove to a plate to rest for 5 mins before slicing.
Tip the garlic, shallots and anchovies into the pan, reduce the heat to medium and fry for 2-3 mins until the anchovies have dissolved. Stir in the rosemary, stock and beans, and simmer for 2-3 mins or until the stock has been absorbed. Add the spinach and cook for a few minutes until wilted, then season to taste. Serve the beans with the lamb slices on top.