Lamb Leg Steaks with Olive and Red Pepper Tapenade

Name: Lamb Leg Steaks with Olive and Red Pepper Tapenade
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Mediterranean
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; 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

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

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.