Seared Lamb Steak with Flatbread & Olive Tapenade

  • Two lamb leg steaks (available from our Chelsea and Chiswick branches)
  • Salt and pepper to season
  • 2 tsp chilli flakes
  • Two large flatbreads
  • For the tapenade:
  • 70g of pitted black olives
  • 1 tbsp of capers
  • 2 anchovy fillets, chopped
  • 1 garlic clove, crushed
  • 1 tbsp of lemon juice
  • 3 tbsp of olive oil
  • 2 tbsp of thyme leaves
  1. Make the tapenade. Add all your ingredients, except for the olive oil, into a food processor and pulse until you have a coarse mixture. Then, slowly add in the olive oil and continue to pulse until you have a smooth black paste and put to one side.
  2. Heat some oil in a pan and add your succulent lamb steaks seasoned with salt, pepper and chilli flakes and fry for 2 minutes on each side or until cooked to your desired taste. Remove from the heat and leave to rest while you prepare the flatbreads.
  3. Take your tapenade and spread generously over the flatbread. Crumble some feta cheese on top, sprinkle the rocket salad, add your thickly sliced lamb and serve.