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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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Try this salad with a bit of a kick when looking ofr something quick, easy and light. 

Preparation: 5 mins 
Cooking: 15 mins

Ingredients to serve 4

  • 4 lamb steaks, trimmed
  • ½ baguette
  • 120ml olive oil
  • 16 sprigs of flat-leaf parsley, leaves only
  • 2 teasp mustard
  • 1 lemon
  • 4 tbsp warm water
  • 6 anchovies in oil
  • Salt and pepper
  • 1 romaine or cos lettuce
  • 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 200°C, Gas Mark 6 (400°F). 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 a little olive oil over them, 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 tbsp 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.
  • Preheat a non-stick frying pan on a high heat. Brush the lamb steaks with olive oil and place them in the preheated frying pan. Grill them for 1 minute 30 seconds on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the steaks. Season and leave to rest for 2 minutes.
  • Wash and slice the lettuce. 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, serving the remaining sauce separately.

Recommend this recipe