Save to your scrapbook

    Lamb with olive, sun-dried tomato & chilli butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lamb with olive, sun-dried tomato & chilli butter

    By Genevieve Taylor

    A simple flavoured butter to melt over cooked steaks will take your barbecue to the next level. These lamb steaks can easily be cooked over a portable barbecue or a fire pit with a grill. 

    • Gluten Free
    • Preparation time: 15 minutes + chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes + chilling

    Serves: 4


    400g purple sprouting broccoli
    2 tbsp olive oil
    4 lamb leg steaks

    Olive, sun-dried tomato chilli butter 
    75g unsalted butter, softened and cut into 0.5cm cubes
    20g pitted black olives, finely chopped
    20g sun-dried tomatoes, finely chopped
    ½ tsp chipotle chilli flakes


    1. Tip all the butter ingredients into a small bowl and mash together well with a fork. Tip onto a sheet of baking parchment and roll up into a sausage shape, twisting the ends in opposite directions to compact it into a log. Put in the fridge to firm up for at least 30 minutes (up to 24 hours).

    2. When you are ready to cook, set up your barbecue ready for direct grilling (cooking directly over the coals). Halve any thick broccoli stems, then drizzle the oil over the lamb and broccoli; season. Lay the steaks and broccoli on the grill bars over the coals and cook for 2-3 minutes each side, until the broccoli is tender and the lamb is cooked to your liking (if using a temperature probe, the internal temperature in the centre of each steak should be 60°C for medium and 71°C for well done). Serve each lamb steak with a slice of the flavoured butter to melt over it and the broccoli on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars