Grilled lamb steaks with purple sprouting broccoli and anchovy gratin
Meat mains
Grilled lamb steaks with purple sprouting broccoli and anchovy gratin
This is a brilliant Sunday lunch dish, a wonderful alternative to a traditional roast.
Ingredients
- 4 garlic cloves, crushed
- 1 tbsp rosemary, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 8 lamb steaks
- ½ lemon, juiced
- 500g purple sprouting broccoli
- 500ml veg stock (stir 1 tsp of stock powder into the water after blanching the purple sprouting broccoli)
- 1 sprig thyme
- 1 bay leaf
- splash white wine
- 50g butter
- 1 onion, chopped
- 3 garlic cloves, crushed
- 6 anchovies
- 1 tbsp plain flour
- 1 tbsp Parmesan, grated
Method
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Step 1
Mix together the garlic, rosemary, pepper, lemon juice and olive oil to make a marinade. Place the lamb in a large dish, pour over the marinade and leave at room temperature for 8 hours or overnight, turning the meat occasionally.
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Step 2
Preheat oven to 160°C/Gas 3. To make the gratin, separate the purple sprouting broccoli stalks from the tips, chop the stalks and boil for 2 minutes, add the tips and boil for another 2 minutes. Drain well (saving the liquid), refresh under cold running water, then squeeze out excess water. Set aside.
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Step 3
Add the veg stock powder, thyme, bay leaf and wine to the purple sprouting broccoli liquid and simmer for a few minutes.
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Step 4
Heat the butter in a pan, add the onion and cook gently for 15 minutes, until soft. Add the garlic and cook for a few more minutes.
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Step 5
Remove from the heat and add the anchovies, stirring until they dissolve into the mixture. Return to the heat and stir in the flour to make a roux.
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Step 6
Cook very gently for 5 minutes then slowly stir in the veg stock until you have a thick sauce. Simmer for about 5 minutes.
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Step 7
Stir the blanched purple sprouting broccoli into the sauce, together with the grated Parmesan and some black pepper.
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Step 8
Transfer the mixture to a gratin dish and bake in an oven for about 20 minutes, until golden.
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Step 9
Remove the lamb from the marinade. Preheat a ridged griddle pan or a large, heavy-based frying pan and cook the lamb for 2 minutes on each side, until browned.
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Step 10
Transfer to a roasting tray and finish off in the oven at 200°C/Gas 6 for a few minutes, depending on how pink you like your lamb. Leave to rest for 10 minutes, then serve with the gratin.
