Recipes, Lamb Recipes, Stocks & Sauces

Lamb leg steak recipe w/ anchoïade

Lamb leg steak recipe with anchoïade – a classic Provençal dip – evokes memories of bustling market squares in southern France. Vivid scenes of leisurely lunches, paper tablecloths, carafes brimming with red wine whilst street dogs roam by. Traditionally served with a baguette or crudités, I’ve found a delightful twist: using anchoïade as a butter for BBQ meat, where the Spanish anchovy fillets’ rich, sweet flavour complement the succulence of grass-fed lamb leg steak perfectly.

Serves 4-6


For the anchoïade


  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.

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