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Rosemary, anchovy & garlic lamb


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Process a good slurp of oil with 2 tbsp chopped rosemary, the garlic, lemon juice, ground pepper and anchovies until well combined to form a soft paste, adding more oil if necessary. 
  • Toss the steaks with the paste until well coated. Then cover and refrigerate for about 1 hour, tossing now and again. 
  • After about 30 mins, heat a little oil in a heavy-bottomed baking tray and add the chats with a little salt. Toss over a moderate heat to start the cooking process and then cook in the oven for about 30 mins. 
  • When the lamb is ready, push the potatoes to one side and add the lamb to the tray. Cook in the oven to the desired degree. Then remove and briefly rest the meat, before serving with the chats and a garnish of rosemary sprigs. 
  • nb.  Any simple green vegies can be served alongside the lamb.


  • olive oil
  • a few fresh rosemary stalks
  • 2 large garlic cloves, crushed
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 6 anchovies
  • 4-8 lamb steaks
  • 12-16 chats (baby potatoes), scrubbed well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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