Recipes, Lamb Recipes, Stocks & Sauces

Lamb leg steak w/ anchoïade

Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by. Normally eaten with bread or crudités I love it as a butter for bbq meat, the anchovy an excellent lover to lamb leg steak.

Serves 4-6


For the anchoïade

Shop the ingredients


  1. Gently fry the tomato purée with the dried herbs in the olive oil until it starts to catch and stick then add the vinegar, stir it in and leave to cool.
  2. Blend the tomato with all the remaining ingredients until totally combined. Fridge for a little while but remembering it needs to have to come to room temperature before serving.
  3. Season the lamb legs steaks with rosemary, salt and pepper and a little oil and either fry or cook over charcoal, the latter being my preference. An internal temperature of 55°C would be a good time to remove the lamb leg steaks from the heat and rest them.
  4. Smear whilst still hot with a generous amount of anchoïade and serve with a wedge of lemon, French fries and a green salad.