Rosemary & anchovy lamb steaks

• zest 3 lemons
• 6 anchovy↗

  fillets, roughly chopped

• roughly chopped rosemary2 tbsp tbsp

  plus extra sprigs, to serve

• olive oil↗4 tbsp tbsp
• 12 lamb↗

  leg steaks, about 250-300g each

• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinаde, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.

2. 2

   Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.