Download Tuck-in 11 PDF - Simply Beef and Lamb

Tuck-in Country living
17
Lamb Leg Steaks with Olive and Red Pepper Tapenade
Feeds 2
Time to prepare
5-10 minutes
Time to cook
Under 20 minutes
Take
2 lean bone-in leg steaks or
boneless shoulder steaks
Salt and pepper
1 garlic clove, peeled and crushed
5ml (1tsp) lemon juice
10ml (2tsp) olive oil
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
Make
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.
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 in the
oven at Gas mark 6, 200°C, 400°F
for 30-35 minutes. Remove and
put into a large plastic bag to cool,
skin and use as required.