Alive and Cooking

Bethanga Lamb

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5 lamb leg steaks
150ml beef stock
½ orange chilli, chopped
1 bunch asparagus, discard wooden bottoms, keep tips for later and slice the remaining part of asparagus
3 spring onions, finely chopped
3 cloves of garlic, finely chopped
Dijon mustard
1 anchovy, finely chopped (and some oil)
¼ bunch marjoram, finely chopped
¼ bunch curly parsley, finely chopped
Extra virgin olive oil
Salt and pepper
200g fettuccine


Gently boil the stock in a pot. Add the chilli, sliced asparagus, spring onion, anchovy and garlic and continue simmering for 5 minutes.

Coat each lamb steak with ¼ tsp Dijon mustard, a drizzle of anchovy oil and a grind of pepper. Massage into the meat. Place onto a hot BBQ plate with a splash of extra virgin olive oil and cook until sealed (about 3 minutes each side.)

Wrap the cooked lamb in foil and allow to rest for 2 minutes.

Cook the fettuccine in boiling, salted water until al dente.

Add to the sauce the asparagus tips, the herbs, cooked pasta, sliced lamb and lamb juices remaining in the foil. Stir until heated through and serve.

Bethanga Lamb