Ditching the traditional British lamb recipes, this Italian-style dish cooks lamb steaks in a delish blend of anchovies and garlic. Not stopping there, it's served with lemon and fennel roasted potatoes for a stunning spring meal.
- 750g charlotte potatoes
- 1 large fennel bulb, halved, core removed & finely sliced
- 1 large red onion, halved then sliced
- 100ml white wine
- 4 tablespoons olive oil
- 3 garlic cloves, sliced
- A few sprigs of rosemary, leaves roughly chopped
- 4 lamb steaks
- 50g butter, at room temp
- 5 anchovy fillets
- 1 lemon zested
- 1 tablespoon parsley, finely chopped
Method1 Preheat the oven 180C. Scrub the potatoes and slice quite thinly. Put into a roasting dish with the fennel, onion and garlic. Add the wine and 3 tbsp of the olive oil, season and mix together well.
2 Cook in the oven for 40-50 minutes, giving everything a good stir half way through. Cook until the potatoes are cooked through and the vegetables are beginning to caramelise.
3 Meanwhile mash the anchovies in a small bowl with the softened butter, lemon zest and parsley.
4 Lay the lamb steaks on a board. Rub in the last tablespoon of the olive oil and season all over with some salt and freshly ground pepper. Heat a large pan and when really hot sear the steaks; DO just 2 at a time so as not to reduce the temperature of the pan.
5 Cook the steaks for 2-3 minutes on each side without moving them to get a nice golden colour. Rest the lamb covered with foil while you cook the remaining two.
6 Serve the lamb with a dot of the anchovy butter and the potatoes. The butter will melt over the meat and mingle with the juices. Delicious!! Serve with dark green leafy vegetables if you like or a bitter leaf salad.
Nutrition InformationServes 4
Recipe courtesy of New Zealand Lamb
Chinese Ginger and Soy Lamb Chops
Lamb Rogan Josh
Lamb Kebab Tikkis
Lamb Kebabs With Yoghurt Dips
For exclusive competitions and amazing prizes visit Reveal's Facebook page NOW!