Ingredients
- 2 lean bone-in leg steaks or boneless lamb leg steaks
- 1 garlic clove, peeled and crushed
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
For the olive and red pepper tapenade:
- 3 small whole roasted red peppers (available at supermarkets in jars), drained and finely chopped
- Large handful freshly chopped flat-leaf parsley
- 40g pitted black olives, roughly chopped
- 1 tablespoon capers in brine, drained and roughly chopped
- 1 tablespoon anchovy sauce
- 1 tablespoon olive oil
Method
- Place the steaks in a shallow bowl. Season and add the garlic, lemon juice and oil. Coat the steaks in the marinade, cover and refrigerate for 20 minutes.
- Meanwhile, place the tapenade ingredients in a small bowl, season and mix well.
- Remove the steaks from the marinade and cook on a preheated grill or prepared barbecue for 6-8 minutes on each side.
- Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad.
Tips:
Why not roast your own peppers? Deseed 2 red peppers and place on a baking tray. Drizzle over 2 tablespoons olive oil and roast in the oven at 200°C, 180°C Fan, Gas Mark 6 for 30-35 minutes. Remove and place into a large plastic bag to cool, skin, deseed and use as required.