Lamb Steaks with Tapenade

Ingredients

For the tapenade

• 170g black olives in brine, drained and rinsed
• 70g capers in brine, drained (or horseradish is a good substitute)
• 50g anchovy fillets in olive oil
• 10g mint leaves
• 15g basil leaves
• 40g olive oil
• finely grated zest and juice of half a lemon

For the lamb

• 1 tbsp olive oil
• 8 lamb steaks, weighing about 100g each

Method

1. To make the tapenade place all the ingredients apart from the lamb in a food processor and blitz until a smooth paste. Add some olive oil if you need to.
2. Cook the lamb to your liking.
3. Spread the tapenade on top of the steaks. Serve.