Rosemary & anchovy lamb steaks

Name: Rosemary & anchovy lamb steaks
Prep time: 15 min
Cook time: 10 min
Total time: 1 min
Ingredients: zest 3 lemons; 6 anchovy fillets, roughly chopped; 2 roughly chopped rosemary , plus extra sprigs, to serve; 4 olive oil; 12 lamb leg steaks, about 250-300g each; lemon wedges, to serve

www.bbcgoodfood.com

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 12

Author : Mary Cadogan

josh eagleton anchovies

Ingredients

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Instructions

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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.