Rosemary & anchovy lamb steaks

Rosemary & anchovy lamb steaks

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(4 ratings)

Prep: 15 mins Cook: 10 mins Plus marinating

Easy

Serves 12
Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste

Nutrition and extra info

  • Freezable in marinade

Nutrition: per serving

  • kcal348
  • fat17g
  • saturates8g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein50g
  • salt0.37g
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Ingredients

  • zest 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 anchovy fillets, roughly chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp roughly chopped rosemary, plus extra sprigs, to serve
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 lamb leg steaks, about 250-300g each
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (2)

michellepickens's picture
5

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
5

Added some garlic to the marinade.

Very nice, will do again

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