Lamb Leg Steaks with Olive and Red Pepper Tapenade

Lamb leg steaks cooked and topped with a home-made olive and red pepper tapenade.

Prep Time: 10 mins

Cook Time: 20 minutes

Serves: 2 people

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

  1. 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.
  2. Meanwhile, place the tapenade ingredients in a small bowl, season and mix well.
  3. Remove the steaks from the marinade and cook on a preheated grill or prepared barbecue for 6-8 minutes on each side.
  4. 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.