4 Lamb steaks, 6-8 ounces each
10 Anchovy fillets (if using salt-packed anchovies, rinse first)
3 cloves Garlic, peeled
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,