Rosemary & Anchovy Lamb Steaks

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

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 12

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

Directions

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.

Categories: Barbecue