Rosemary & anchovy lamb steaks

Name: Rosemary & anchovy lamb steaks
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 3 zest lemons; 6 fillets anchovy fillets, roughly chopped; 2 Tbsps roughly chopped rosemary, plus extra sprigs, to serve; 4 Tbsps olive oil; 12 lamb leg steaks, about 250-300g each; 1 serving lemon wedges, to serve

Rosemary & anchovy lamb steaks is a gluten free, dairy free, paleolithic, and primal main course. One serving contains 1875 calories, 294g of protein, and 69g of fat. This recipe serves 12. This recipe from BBC Good Food requires lemon zest, anchovy, lemon wedges, and lamb leg steaks. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste.

Ingredients you will need

Lemon Zest

Anchovies

Rosemary

Cooking Oil

Equipment you will use

Food Processor

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.

Ingredients you will need

Marinade

Lamb

Meat

Equipment you will use

Bowl

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.

Ingredients you will need

Lamb

Transfer to a board, cover with foil and leave to rest for 10 mins.

Equipment you will use

Aluminum Foil

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

Ingredients you will need

Lemon Wedge

Rosemary

Equipment

Food Processor

Bowl

Aluminum Foil

Ingredients

Servings:

zest lemons 6fillets

anchovy fillets, roughly chopped 2Tbsps

roughly chopped rosemary, plus extra sprigs, to serve 4Tbsps

olive oil 12

lamb leg steaks, about 250-300g each 1serving

lemon wedges, to serve

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.