Lamb Steaks with Anchovy Rosemary Sauce

lamb winner

Serves 4

4 Lamb steaks, 6-8 ounces each
10 Anchovy fillets (if using salt-packed anchovies, rinse first)
3 cloves Garlic, peeled
2 Lemons
4 tablespoons Rosemary leaves
½ cup Extra virgin olive oil


Cook lamb steaks on a hot grill or saute pan to your liking.

For the sauce:
In a Cuisinart, emulsify all of the anchovy fillets. Yep, all of them! To this, add the garlic, the zest of both lemons and the rosemary. Whiz until very well chopped, and then drizzle in the olive oil, slowly. Add the juice of at least one lemon. Then, taste and add more garlic or the juice of the other lemon if you desire.

This sauce will last in the fridge for a few days, so feel free to make in advance. Make extra, it is fantastic with bread, over pasta,

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    Vicki April 7, 2014, 1:38 pm

    yum, that anchovy sauce sounds spectacular. I wanted to add for the benefit of other gluten free followers out there, that I found a wonderful GF pasta that you would be hard pressed to taste the difference: Tinkyada brown rice pasta. Thinking about hipcooks’ anchovy sauce on this pasta just makes my mouth water.

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      Monika April 9, 2014, 8:42 am

      That anchovy sauce is wonderful on ANYTHING! As a dipping sauce for artichokes, on bread, over pasta (as you cleverly suggest!), over asparagus, etc etc/ Enjoy! Monika


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