Name: Rosemary & anchovy lamb steaks
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: British
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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Rosemary & anchovy lamb steaks

Rosemary & anchovy lamb steaks

Mary Cadogan

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Serves 12

Easy

Prep: 15 mins

Cook: 10 mins

Plus marinating

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

Freezable (Freezable in marinade)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal348
fat17g
saturates8g
carbs0g
sugars0g
fibre0g
protein50g
salt0.37g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, July 2009

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A star rating of 4 out of 5.4 ratings

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