Mediterranean Grilled Lamb Steaks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Boneless top round roast is a cut taken from the flavorful leg. Here, we sliced it across the grain into steaks that are grilled and served with a Mediterranean-inspired combination of artichoke hearts, olives, and fire-roasted tomatoes. Ingredients:
4 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, smashed |
1 turkish or 1/2 california bay leaf |
1/2 teaspoon fennel seeds |
2 (3-by 1-inch) strips orange zest |
1 medium onion, thinly sliced |
1 (14-to 15-ounces) can diced fire-roasted tomatoes |
1 (14-ounces) can artichoke hearts, drained and quartered |
1/2 cup pitted kalamata olives, coarsely chopped |
1 (2-pounds) boneless top round lamb roast |
Directions:
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.
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.
3. Meanwhile, heat grill pan over medium-high heat until hot.
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. Grill lamb, turning once, about 10 minutes total for medium-rare.
6. Spoon tomato mixture onto plates and top with lamb.
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