Mediterranean Grilled Lamb Steaks

Ingredients for Mediterranean Grilled Lamb Steaks

• 4 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves, smashed

• 1 Turkish or 1/2 California bay leaf

• 1/2 teaspoons fennel seeds

• 2 (3-by 1-inch) strips orange zest

• 1 medium onion, thinly sliced

• 1 (14-to 425g ) can diced fire-roasted tomatoes

• 1 (400g) can artichoke hearts, drained and quartered

• 120ml pitted Kalamata olives, coarsely chopped

• 1 (2-pounds) boneless top round lamb roast

• Equipment: a large (2-burner) grill pan

How to make Mediterranean Grilled Lamb Steaks

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.

Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.

Meanwhile, heat grill pan over medium-high heat until hot.

Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoons pepper (total).

Grill lamb, turning once, about 10 minutes total for medium-rare.

Spoon tomato mixture onto plates and top with lamb.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.