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Rosemary & anchovy lamb steaks
- zest 3 lemons
- 6 anchovy fillets, roughly chopped
- 2 tbsp roughly chopped rosemary , plus extra sprigs, to serve
- 4 tbsp olive oil
- 12 lamb leg steaks, about 250-300g each
- lemon wedges, to serve
Directions:View on BBC Good Food
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