Lamb steaks with tapenade
Ingredients
- 170g black olives in brine (not pitted), drained and rinsed
- 70g capers in brine, drained
- 50g anchovy fillets in olive oil
- 10g mint leaves
- 15g basil leaves
- 40g olive oil
- Finely grated zest and juice of ½ lemon
- 1 tbsp olive oil
- 8 lamb steaks, weighing approx. 100g each
Instructions
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