Pan-fried Lamb with Anchovy Butter

Anchovy butter and flat mushrooms create a delicious accompaniment to Mark Sargeant's lamb on the bone
By Mark Sargeant
Pan-fried Lamb with Anchovy Butter
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 4 x 250 g leg of lamb steaks, 2cm thick (on the bone)
  • 2 tbsp olive oil
  • 4 large field or portobello mushrooms, wiped clean
  • butter, for sautéing
  • squeeze lemon juice
  • sprigs parsley, for garnish
  • chips, to serve

For the anchovy butter

  • 100 g tinned anchovies, in oil drained and patted dry
  • 200 g unsalted butter, softened
  • freshly ground black pepper
  • handfuls flat leaf parsley, leaves finely chopped
  • handfuls tarragon, leaves finely chopped


1. For the anchovy butter: place the anchovy fillets and soft butter in a food processor. Blend until smooth, scraping down the sides of the container with a spatula once or twice.

2. Season to taste with black pepper and stir in the herbs. Spoon the butter in a long sausage shape on a large piece of cling film, then roll in the film until smooth. Wrap tightly and chill.

3. For the lamb steaks: heat the oil in a large frying pan. Season the lamb steaks and fry over a high heat for 2-3 minutes on each side.

4. Finish frying with a knob of butter, remove from the heat and rest for 5 minutes.

5. Grill or sauté the mushrooms with a knob of butter and seasoning until tender but holding their shape.

6. Squeeze over a little lemon juice. Serve the lamb topped with a mushroom.

7. Slice off a piece from the anchovy butter sausage and place on top of the mushroom. Garnish with a sprig of parsley and serve with chips.

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