Mixed grill on the bone
Michael Moore, Hunter Valley
INGREDIENTS
2 veal rib steaks on the bone
¼ cup olive oil
¼ cup coarsely chopped oregano
¼ cup coarsely chopped basil
2 tablespoons coarsely chopped lemon thyme
sea salt and pepper, to taste
2 x t-bone steaks
2 cloves garlic, sliced
2 tablespoons coarsely chopped rosemary
6 x lamb cutlets, Frenched
2 teaspoons freshly ground black pepper
Anchovy herb butter
250g salted butter, softened
1 tablespoon salted capers, rinsed, finely chopped
1 tablespoon anchovies, finely chopped
1 cup flat parsley, coarsley chopped
juice and zest 1 lemon
METHOD
Toss veal steaks with one tablespoon of the oil, oregano, basil, thyme salt and pepper. Cover and refrigertate for at least 30 minutes or for several hours.
Toss t-bone steaks with garlic, rosemary, salt and pepper. Cover and refrigerate for same amount of time.
Toss lamb cutlets with pepper and remaining oil. Cover and refrigerate for same amount of time.
Meanwhile to make anchovy butter, mix ingredients in a medium bowl until well combined.
Heat a large barbecue plate or grill over a high heat. Cook meats on both sides until browned all over and cooked as desired. Stand for at least 10 minutes before serving.
Serve topped with a dollop of butter and extra sea salt.
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