Rosemary & anchovy lamb steaks
Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus marinating
Freezable in marinade
- 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.
- 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.
Buying lamb
Probably the cheapest way to buy the lamb is from your butcher. Buy legs, then ask him to slice them into steaks for you. You'll probably need one whole leg and a half leg for 12 steaks.
Crispy skewered potatoes
Parboil 1.5kg small waxy potatoes in their skins for 10 mins. Drain, then mix with 4 crushed garlic cloves, 6 tbsp olive oil and some seasoning. Thread onto skewers (3-4 potatoes on each). Can be made a day ahead and chilled. Barbecue for 6-8 mins, turning regularly, until the potatoes are tender, browned and crisp.
PER SERVING
348 kcalories, protein 50g, carbohydrate 0g, fat 17 g, saturated fat 8g, fibre 0g, salt 0.37 g
Recipe from Good Food magazine, July 2009.
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http://www.bbcgoodfood.com/recipes/11236/
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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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Difficulty and servings
Serves 12
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus marinating
Freezable in marinade
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
PER SERVING
348 kcalories, protein 50g, carbohydrate 0g, fat 17 g, saturated fat 8g, fibre 0g, salt 0.37 g
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28 June 2009
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