Mediterranean Grilled Lamb Steaks

Ingredients

• •4 tablespoons extra-virgin olive oil, divided
• •2 cloves garlic cloves, smashed
• •1 leaf Turkish or 1/2 California bay leaf
• •½ teaspoon fennel seeds
• •2 strips orange zest
• •1 medium onion
• •1 can diced fire-roasted tomatoes
• •1 can artichoke hearts
• •½ cup pitted Kalamata olives
• •2 pounds boneless top round lamb roast
• •1 piece large grill pan

Cooking Instructions

1. 1.

   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.

   4 min

2. 2.

   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.

   8 min

3. 3.

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

   3 min

4. 4.

   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 teaspoon pepper (total).

   5 min

5. 5.

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

   10 min

6. 6.

   Spoon tomato mixture onto plates and top with lamb.

   2 min