Mediterranean Lamb Steaks with Herbs and Garlic
(serves six)
Ingredients :
6 x 150 gr boneless lamb leg steaks
1 bulb garlic, split into cloves, unpeeled
2 shallots, peeled and finely chopped
1 jar of artichokes, drained
2 tbsp parsley, roughly chopped
2 tbsp lemon thyme, roughly chopped
3 anchovies in olive oil, drained and finely chopped
zest of 1 lemon
75 gr pitted black olives, chopped
3 tbsp olive oil
small handful of fresh mint , chopped
1 bulb garlic, split into cloves, unpeeled
2 shallots, peeled and finely chopped
1 jar of artichokes, drained
2 tbsp parsley, roughly chopped
2 tbsp lemon thyme, roughly chopped
3 anchovies in olive oil, drained and finely chopped
zest of 1 lemon
75 gr pitted black olives, chopped
3 tbsp olive oil
small handful of fresh mint , chopped
Preparation:
Fry the garlic cloves in 1 tbsp of olive oil, for about five minutes or until golden. Put the lamb steaks in a large roasting tin. In a bowl mix together the garlic, shallots, parsey, lemon thyme, anchovies, lemon zest, olives and remaining olive oil and season with black pepper.
Spoon the mixture over the lamb and add the artichokes. The recipe can be prepared to this stage in advance and be left in the fridge to marinate for up the 6 hours.
Half an hour before serving put the dish in the preheated oven (200 ° C) and roast for 15 – 20 minutes, according to taste. Remove from the oven, cover loosely with foil and rest for 10 minutes. Scatter with chopped mint leaves and serve with rice.
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