Lamb steaks with tapenade

Heston Blumenthal At Home, p. 161

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

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