Lamb Steaks with Shallot Anchovy Relish
Ingredients
- 5 tablespoons extra-virgin olive oil
- 4 large shallots, thinly sliced
- 1/4 cup coarsely chopped flat-leaf parsley
- 3 large anchovy fillets, minced
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon minced rosemary
- Salt and freshly ground pepper
- Four bone-in lamb leg steaks, cut 1/2 inch thick (6 to 7 ounces each)
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