Rosemary & anchovy lamb steaks

Rosemary & anchovy lamb steaks

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins Plus marinating

Skill level

Easy

Servings

Serves 12

Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste

Nutrition and extra info

Additional info

  • Freezable in marinade
Nutrition info

Nutrition per serving

kcalories
348
protein
50g
carbs
0g
fat
17g
saturates
8g
fibre
0g
sugar
0g
salt
0.37g

Ingredients

  • zest 3 lemons
  • 6 anchovy fillets, roughly chopped
  • 2 tbsp roughly chopped rosemary, plus extra sprigs, to serve
  • 4 tbsp olive oil
  • 12 lamb leg steaks, about 250-300g each
  • lemon wedges, to serve

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Method

  1. Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinade, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.
  2. Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.

Recipe from Good Food magazine, July 2009

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Comments

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michellepickens's picture
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I prepared the evening before and also added 2 garlic cloves with the centre stems taken out. Very tender and a wonderful taste. I would never have thought of combining lamb & anchovies, as lamb has quite a strong flavour of it's own. The 2 flavours complemented each other very well indeed. Went down a treat, loved by all and will be doing again.

dearle's picture
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Added some garlic to the marinade.

Very nice, will do again

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