Grilled Lamb Steak Salad with Anchovy Sauce Grilled Lamb Steak Salad with Anchovy Sauce

Grilled Lamb Steak Salad with Anchovy Sauce

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We used to think salad was sort of bland, but that was before we began adding the good stuff, like lamb. And this easy Grilled Lamb Steak Salad with Anchovy Sauce is a 20-minute game changer. So scrummy, you'll forget it's healthy, too. Throw it together for a mid-week meal or make a batch and have lunch set for a week.

Preparation: 5 mins 
Cooking: 15 mins

Serves 4

4 boneless lamb leg steaks, trimmed

½ baguette

120ml olive oil

16 sprigs of fresh flat-leaf parsley, leaves only

2 teaspoon Dijon mustard

1 lemon

4 tablespoon warm water

6 anchovies in oil

Salt and pepper

1 romaine or cos lettuce, washed and sliced

A handful of cress

30g grated hard cheese

  • Remove the meat from the fridge 30 minutes before cooking to bring to room temperature. Preheat the oven to Gas Mark 6, 200°C.
  • Cut the half baguette into large slices, then pull them apart into pieces with your hands. Spread them out on an oven tray covered in baking parchment, drizzle with a little olive oil, mix well and bake for 10 minutes in the oven until golden.
  • Meanwhile, pour 80ml olive oil into a food processor. Add the parsley leaves, mustard, juice of half a lemon, 4 tablespoons warm water, the anchovies and pepper. Mix until you have a smooth sauce. Taste, adjust the seasoning and add a little more lemon juice if required.
  • Heat a non-stick frying pan on a high heat. Brush the lamb steaks with oil and cook for 4-6 minutes on each side. Season and leave to rest for 2 minutes.
  • Arrange on a large plate with the cress, cheese and croutons.
  • Slice the steaks and place on top with a little of the sauce. Eat immediately, servicing the reamining sauce seperately. 

Chef's Tip: 

Alternativey, mix all the salad ingredients together instead. 

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