- 12 to 14 anchovy fillets (tinned)
- 2 to 3 garlic cloves
- 4 to 5 sprigs rosemary, leaves removed and chopped
- 2tbsp olive oil
- 4 lamb leg steaks
Pound the anchovies, garlic and rosemary together in a pestle and mortar until you have a paste. Rub this over the lamb steaks and either cook immediately or leave in the fridge up to overnight.
When ready to cook, remove any excess paste from the lamb steaks and cook on the hottest part of the barbecue for about 3 minutes on each side, which will give you medium rare. Serve immediately.