June 22, 2022

Lamb leg steak with Panzanella salad by Barry Horne

By Online Provenance Butcher
Lamb leg steak with Panzanella salad by Barry Horne

(serves 4)


4 marinated lamb leg steaks

500g mixture of in season tomatoes 

200g stale bread (torn into bite size pieces)

10g basil

5g capers

2 cloves garlic

3 anchovy fillets

½ jar roast red peppers

50ml extra virgin olive oil

15ml good vinegar (white wine or rice wine)

Salt and pepper to taste


Start by tearing the bread. Drizzle a small amount of olive oil over the bread and season. Roast in an oven until lightly golden.

Cut the tomatoes into random size chunks and place in a bowl, dress them with the vinegar and olive oil and season.

Chop the capers anchovies and garlic to a fine paste and add to the bowl of tomatoes, tear in some basil. Slice the red peppers and add also.

Mix well and check again for seasoning. Add the bread.

Once the salad is ready, put a large pan on a medium high heat and sear the lamb leg steak on each side for 3-4 mins, or until you reach an internal temp of 55 degrees C.

Rest for 5 mins, slice and serve with the panzanella salad.