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Method
For the anchovy butter, roughly chop the fillets and put into a food processor. Add the
butter and whiz to a paste, scraping down the sides of the container with a spatula once
or twice. Season to taste with black pepper and stir in the herbs. Spoon the butter onto a
piece of cling film and shape in to a sausage. Roll in the film until smooth then wrap tightly
and chill until firm.
Add the chopped garlic and herbs to the olive oil and coat the lamb leg steaks with the
marinade. Leave for at least 20 minutes to marinate.
When ready to cook, preheat the grill on temperature setting 3 and season the lamb with
salt and freshly ground black pepper. Place the lamb on the hot grill for 3-4 minutes. The
lamb should be springy to touch and slightly pink in the centre. Remove from the grill
and leave to rest for 5 minutes. While the meat is resting brush the mushrooms with a
little olive oil and season. Place them on the grill and cook for 3-4 minutes, just before
they have finished cooking squeeze a little lemon juice over them to finish.
Using a very sharp knife cut 6 slices from the log of anchovy butter and peel away the
cling film. Serve each lamb steak with a mushroom and slice of anchovy butter on top to
melt over.
Grilled Courgette and Chicory with a Black Olive Dressing
This recipe uses chicory, which is a very understated vegetable. The combination of
flavours really do make this a great side dish to meat, fish or chicken.
Ingredients
(Serves 6)
2 Large courgettes, ideally 1 yellow, 1
green
4 tbsp olive oil
3 heads chicory
1 tsp. sugar
About 2 tbsp black olive paste or
tapenade
½ lemon, juice only
1-2 tbsp red wine vinegar
3-4 tbsp olive oil
1 small bunch of chopped parsley to
taste
Kalamanta olives and capers, to serve
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