Recipe: Perfect Lamb steaks with anchovy vinaigrette

Lamb steaks with anchovy vinaigrette. Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste, from Good Food Magazine. 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.

This recipe uses grilled lamb steaks. The lamb is marinated, grilled, and topped with a minted honey vinaigrette that enhances its rich flavor. This grilled lamb recipe features thick steaks cut from the leg, first, it's marinated, then it's grilled. You can have Lamb steaks with anchovy vinaigrette using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of Lamb steaks with anchovy vinaigrette

1. Prepare of Lamb.
2. Prepare 2 of Lamb steaks.
3. You need 1 tsp of salt.
4. Prepare 2 tsp of black pepper.
5. Prepare 2 tsp of onIon powder.
6. Prepare 2 tbsp of olive oil.
7. You need 2 clove of garlic.
8. You need 2 stick of rosemary.
9. It's 1 tbsp of unsalted butter.
10. You need of Vinaigrette.
11. It's 2 oz of anchovies.
12. It's 2 tbsp of capers, rinsed.
13. Prepare 2 tsp of dijon mustard.
14. You need 2 tbsp of red wine vinegar.
15. Prepare 1/4 cup of olive oil.
16. Prepare 1/2 cup of parsley, chopped.

Then it's topped with a simple but memorable minted honey. For the lamb, rub the oil and garlic onto the steaks. Place them in a bowl, cover and leave in the fridge for at least six hours. A quarter of an hour or so before you For the anchovy butter, place the butter into a bowl and add the anchovy essence, lemon zest and chopped anchovies and mix to combine.

Lamb steaks with anchovy vinaigrette step by step

1. Season steaks. Add oil to hot pan. Add steaks to pan add well as garlic cloves and rosemary. Cook for 2-3 minutes or until nice color and crust. Turn steaks. Add butter. Baste steaks. Cook another 2-3 minutes. Remove and allow to rest..
2. In a bowl, add garlic cloves from pan along with anchovies and capers. Mix well and crush. Then add mustard, vinegar and olive oil. Mix further. Add parsley and mix again..
3. Serve..

Arrange the barley salad and lamb on a platter, then spoon the puree around the edges. Drizzle with half the vinaigrette and sprinkle with the zucchini flowers (if using) and herbs. Learn how to make Lamb Steaks with Shallot-Anchovy Relish. Season the shallot relish with salt and pepper. Our Grilled Lamb Steak Salad with Anchovy Sauce is here to banish soulless salads - it's so delicious, you won't even realise it's good for you!