Lamb Steak with Capers, Anchovies and Lemon

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Oh look what we’re having in the cookery school on a sunny Friday afternoon… mmmmmm…


  • 1 lamb steak (rump, double chop or leg steak)
  • Rosemary
  • Salt & pepper
  • Caper and anchovy butter



  • Season lamb well & cover with rosemary.
  • Bring a pan to high heat & fry lamb on both sides 2 minute each side.
  • Leave to rest, add butter to pan and pour over lamb.



  • 30g butter
  • 5ml olive oil
  • 6 capers
  • 2 anchovies
  • 1 clove of garlic (grated)
  • 1/2 lemon (zest)
  • Parsley



  • In small pot roast garlic in oil until soft & brown cool well.
  • Chop anchovies, capers, parsley and add with the butter to garlic.
  • Roll in cling film place in fridge.