Best Lamb Steaks With Tomatoes Olives Recipes

MEDITERRANEAN GRILLED LAMB STEAKS

Steps:

• 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 teaspoon pepper (total).
• Grill lamb, turning once, about 10 minutes total for medium-rare.
• Spoon tomato mixture onto plates and top with lamb.

LAMB WITH TOMATOES AND OLIVES

Steps:

• Trim fat from lamb and cut into bite-size pieces.
• Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
• Mince garlic and add to lamb as it browns.
• Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
• Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA

Steps:

• Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
• SAUCE:.
• Heat the olive oil over medium heat.
• Sauté the onion with a pinch of salt until soft, about 8 minutes.
• Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
• Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
• Check the seasoning, and add honey if the sauce tastes acidic.
• Cover the sauce and set aside.
• LAMB:.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
• Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
• Add the sauce to the skillet and simmer briefly.
• To serve, spoon the sauce over the lamb, and top with the feta and parsley.

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.