Mediterranean Grilled Lamb Steaks
Succulent grilled lamb steaks served with a flavorful Mediterranean sauce of fire-roasted tomatoes, artichokes, and Kalamata olives. This dish combines classic Mediterranean ingredients with tender lamb for a restaurant-quality meal.
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.
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.
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.
Meanwhile, heat grill pan over medium-high heat until hot.
3 min
- 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.
Grill lamb, turning once, about 10 minutes total for medium-rare.
10 min
- 6.
Spoon tomato mixture onto plates and top with lamb.
2 min