Ingredients
- 10 tbsp olive oil
- 4 garlic cloves, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 pinch sea salt and cracked black pepper
- 2 lamb gigot steaks
- 50 g unsalted butter, softened
- 1 small handful of mint leaves, finely chopped
- 1 tsp baby capers, roughly chopped
- 2 tsp finely chopped anchovies
R260.00 / 2kgAdd to cart
Method
- Pour the olive oil onto a baking tray. Add the garlic, rosemary, thyme and salt and pepper.
- Place the lamb steaks in the tray, cover with cling film and refrigerate for 1 day.
- For the anchovy butter, place the remaining ingredients in a bowl and mix together well.
- Spoon the mixture onto a piece of cling film. Using the cling film, roll up the butter into a cylindrical shape. Tie the ends in knots and place in the fridge to firm up.
- Preheat the grill to hot and warm a baking tray.
- Heat a large griddle pan over a high heat until piping hot.
- Remove the tray of lamb steaks from the fridge. Drain off the oil and reserve.
- Heat a griddle to hot with some of the marinating oil. Sear the lamb steaks on both sides until golden brown. Remove from heat and set aside.
- Remove the anchovy butter from the fridge. Take off the cling film and, on a clean board, cut the butter into 1cm thick slices.
- Put the lamb steaks on the preheated baking tray, place the butter slices on top of the steaks and then place the tray under the hot grill.
- As soon as the butter starts to melt, remove from the grill and serve.
