Rosemary & Anchovy Lamb Steaks
This recipe for Grilled Lemon and Anchovy Lamb Steaks is bursting with flavor! The zesty lemon, savory anchovies, and aromatic rosemary create a tantalizing marinade that infuses the succulent lamb leg steaks with a powerful punch of taste. Perfect for a barbecue feast, these tender steaks are seared to perfection on the grill, resulting in a beautifully browned exterior and juicy interior. Garnish with fresh rosemary sprigs and serve with lemon wedges for a bright and refreshing finish to elevate this dish to a whole new level of deliciousness.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 12
Nutrition
- Calories: 348 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Protein Content: 50 grams protein
- Sodium Content: 0.37 milligram of sodium
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