Simply Beef and Lamb

Lamb Leg Steaks with Olive and Red Pepper Tapenade

Serves: 2 Prep Time: 10 minutes Cook Time: 20 minutes

Eat
Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad.

Tip:
Why not roast your own peppers? Deseed 2 red peppers and place on a baking tray. Drizzle over 30ml (2tbsp) olive oil and roast

Ingredients

  • 2 lean bone-in leg steaks or boneless shoulder steaks
  • Salt and freshly milled black pepper
  • 1 garlic clove, peeled and crushed
  • 5ml/1tsp lemon juice
  • 10ml/2tsp 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/1½oz pitted black olives, roughly chopped
  • 15ml/1tbsp capers in brine, drained and roughly chopped
  • 15ml/1tbsp anchovy sauce
  • 15ml/1tbsp 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. Alternatively, heat a grill pan over a moderate heat and cook the steaks for 10-15 minutes turning occasionally.
  4. Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad.

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. Alternatively, heat a grill pan over a moderate heat and cook the steaks for 10-15 minutes turning occasionally.
  4. Transfer to a plate, spoon over the tapenade and serve with crusty bread and a green salad.

Notes

Why not roast your own peppers? Deseed 2 red peppers and place on a baking tray. Drizzle over 30ml/2tbsp olive oil and roast in the oven at Gas mark 6, 200°C/400°F for 30-35 minutes. Remove and place into a large plastic bag to cool, skin, deseed and use as required.

Notes

Why not roast your own peppers? Deseed 2 red peppers and place on a baking tray. Drizzle over 30ml/2tbsp olive oil and roast in the oven at Gas mark 6, 200°C/400°F for 30-35 minutes. Remove and place into a large plastic bag to cool, skin, deseed and use as required.