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

• 80g pitted Kalamata olives, coarsely chopped

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

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

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.