Grilled lamb steaks with purple sprouting broccoli and anchovy gratin

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Meat mains

Grilled lamb steaks with purple sprouting broccoli and anchovy gratin

Main Serves 4 1h 20 min
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

Prep time: 20 min
Cooking time: 1h
  • 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.
  • 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.
  • Step 3

    Add the veg stock powder, thyme, bay leaf and wine to the purple sprouting broccoli liquid and simmer for a few minutes.
  • 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.
  • 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.
  • 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.
  • Step 7

    Stir the blanched purple sprouting broccoli into the sauce, together with the grated Parmesan and some black pepper.
  • Step 8

    Transfer the mixture to a gratin dish and bake in an oven for about 20 minutes, until golden.
  • 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.
  • 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.