ROSEMARY & ANCHOVY LAMB STEAKS

Rosemary & anchovy lamb steaks image

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

Provided by Mary Cadogan

Time 1h25m

Number Of Ingredients 6

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

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