Lamb Leg Steaks with Olive and Red Pepper Tapenade Lamb Leg Steaks with Olive and Red Pepper Tapenade

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

2 people


  • 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


  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.


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.