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  • Serves 4
  • 30 mins


4 Northern Ireland Farm Quality Assured lamb leg steaks


4 anchovy fillets

1 garlic clove

1 lemon

20 basil leaves

100ml olive oil

Ingredients for the bean salad

200g white beans e.g. cannellini

100g kidney beans

100g sweetcorn

1 red onion

1 red pepper

100g sun blush tomatoes

1 bag baby salad leaves


100ml olive oil

2 x 15ml (2 tbsp) balsamic vinegar

Handful of basil leaves


Mixing bowls, fork, garlic crusher, mixing spoons, zester, juicer, cling film, can opener, chopping board, knife, tongs.


  1.      Pre heat the grill.
  2.      Make the marinade:
  •      Add the anchovies to a mixing bowl and mash with a fork;
  •      Peel and crush the garlic;
  •      Zest and juice the lemon;
  •      Chop the basil;
  •      Add the olive oil and mix well.
  1.      Add the lamb steaks to the marinade, making sure they are thoroughly coated, cover with cling film and leave to marinate in the fridge for 2 hours.  Remember to wash your hands thoroughly after handling raw meat.
  2.      Drain the cannellini beans, kidney beans and sweetcorn, add to a mixing bowl.
  3.      Prepare the vegetables:
  •      Peel, remove the top and bottom of the onion and finely chop;
  •      Remove the stalk and seeds from the pepper and finely chop;
  •      Finley chop the sundried tomatoes.
  1.      Add the salad leaves and mix well.
  2.      Make the dressing:
  •      Add the olive oil and balsamic vinegar to a small mixing bowl;
  •      Chop the basil;
  •      Pour over the salad and mix well.
  1.      Remove the lamb steaks from the marinade and place on a baking tray.  Remember to wash your hands thoroughly after handling raw meat.
  2.      Grill the lamb steaks for 4 minutes on each side.  Remove from the heat and rest for 2 minutes.
  3.      Serve the lamb steaks with the bean salad. 

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