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Rosemary And Anchovy Lamb Steaks

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Ingredients
  Lemon zest 1 Tablespoon
  Anchovy fillets 6 , roughly chopped
  Rosemary 2 Tablespoon, chopped
  Olive oil 4 Tablespoon
  Leg lamb 120 Ounce
  Lemon wedges 2
Directions

GETTING READY
1. In a food processor add the lemon zest, anchovies, rosemary and the oil and blend to a rough paste.
2. In a large food bag or bowl add the lamb and pour over the marinade, massaging it into the meat.
3. Let it marinate in the refrigerator for at least 1 hr, preferably overnight.

MAKING
4. Heating the barbecue, cook the lamb for 4-5 minutes each side or until nicely browned on the outside.
5. Transfer to a board, cover with foil and leave to rest for 10 minutes.

SERVING
6. Serve lamb sprinkled with rosemary sprigs, and lemon wedges for squeezing over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Servings: 
6

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