Summer vegetable ragout
This rustic French-style side dish makes the most of seasonal veg
Rosemary & anchovy lamb steaks
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 12
Skip to ingredients
- zest 3 lemons
- 6 anchovyfillets, roughly chopped
- 2 tbsp roughly chopped rosemaryplus extra sprigs, to serve
- 4 tbsp olive oil
- 12 lambleg steaks, about 250-300g each
- lemonwedges, to serve
Nutrition: per serving
- kcal348
- fat17g
- saturates8g
- carbs0g
- sugars0g
- fibre0g
- protein50g
- salt0.37glow
Method
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.
