Lamb leg steaks grilled over high heat and served with an anchovy, rosemary, and garlic dressing. The anchovy melts into a savoury sauce that lifts the lamb.
smokeandsoil.com/recipes/grilled-lamb-leg-steaks-with-anchovy
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Lamb
Good lamb on a hot grill needs very little. Season it generously, cook it with confidence over direct heat, and allow it to rest properly. The quality of the meat carries the dish, and with leg steaks, you get a cut that’s both flavourful and quick to cook, making it ideal for everyday BBQ.
What lifts this recipe is the subtle addition of anchovy fillets blended with garlic, butter, parsley, and a squeeze of lemon juice. This combination adds a gentle umami depth and brightness that complements the lamb without overpowering it. Cooking over coals started in a chimney starter ensures a clean, even heat, while a probe thermometer helps you nail the perfect doneness every time.
This recipe is a clear example of how simple, seasonal ingredients and precise technique come together to create a clean, satisfying meal over fire. It’s about respect for the ingredients and the craft of cooking, turning the BBQ from an event into a reliable tool for everyday good eating.
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Create free accountHealth Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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For the Anchovy Dressing
Prepare the Grill
Light a chimney starter full of Weber briquettes. Once fully lit (ash-grey), pour them into the grill and arrange for a direct, high-heat zone. The target temperature at grate level should be around 230°C. Clean the cooking grate thoroughly with a brush.
Prepare the Steaks and Dressing
Pat the lamb steaks dry with kitchen paper. Lightly coat them with olive oil and season generously with salt and pepper. For the dressing, finely chop the anchovy fillets and combine them in a small bowl with the minced garlic, softened butter, chopped parsley, and lemon juice. Mix until well combined.
Grill Hot and Fast
Place the seasoned lamb steaks directly over the hot coals. Grill for 4 to 5 minutes per side for medium-rare. The goal is to achieve a deep, dark crust (Maillard reaction) on both sides.
Monitor Internal Temperature
Use an instant-read probe thermometer to check the internal temperature. * Medium-Rare: 57°C * Medium: 63°C * Medium-Well: 68°C Remove the steaks from the grill once the desired temperature is reached.
Rest and Dress
Transfer the grilled steaks to a warm cutting board. Rest for 5 minutes—this is non-negotiable for retaining moisture. Slice the steaks against the grain, if desired, or serve whole. Spoon the anchovy dressing over the hot lamb, allowing it to melt and coat the meat.
Rest and Dress
Transfer the grilled steaks to a warm cutting board. Rest for 5 minutes—this is non-negotiable for retaining moisture. Slice the steaks against the grain, if desired, or serve whole. Spoon the anchovy dressing over the hot lamb, allowing it to melt and coat the meat.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
