Lamb Leg Steak Recipe With Anchoïade - Swaledale Journal

Ingredients

• 4 Lamb Leg Steaks
• dried rosemary
• a little oil
• salt and pepper
• French fries and salad
• 1 tbsp. extra virgin olive oil
• 1 tbsp. tomato purée
• ½ tsp. dried thyme
• ¼ tsp. dried rosemary
• ¼ tsp. dried chilli flakes
• 2 tsp. red wine vinegar
• small squeeze of juice from an unwaxed lemon
• 1 tbsp. Dijon mustard
• 8 good black olives, de-stoned (not hard ones with neat holes AKA tasteless oxidised green olives)
• 10 Spanish or Sicilian anchovy fillets matured in salt and preserved in extra virgin olive oil, drained
• 1 tbsp. capers
• 2 cloves of good hard garlic, finely grated
• 200g stick of unsalted butter