ROSEMARY & ANCHOVY LAMB STEAKS
Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h25m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 348 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Protein 50 grams protein, Sodium 0.37 milligram of sodium
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