Today was one of those truly beautiful end of summer days in Baltimore... high in the 70s and no humidity. Just a harbinger of fall sent to tease us before the hot doldrums of September set in.
Last weekend I was visiting with the Kucserka clan in San Anselmo (see Sarah's blog from last week) and I came across this recipe in Gretchen's Gourmet magazine and knew it would be a winner because it is South Beach compliant, Weight Watchers friendly and just plain appealing.
So tonight we had our very own Mediterranean dinner poolside and this was a total winner. Enjoy.
Mediterranean Grilled Lamb Steaks (serves 4)
from Gourmet April 2009
4 tbsp extra virgin olive oil
2 garlic cloves, smashed
1 Turkish bay leaf, 1/2 tsp fennel seeds, 2 (3x1") strips of orange zest
1 medium onion, thinly sliced
1 14 oz. can diced fire roasted tomatoes
1 14 oz. can artichoke hearts, drained and quartered
1/2 cup pitted Kalamata olives, coarsely chopped
2 lbs boneless top round lamb roast
In 2 tbsp of oil, cook garlic, bay leaf, fennel seeds, and zest, stirring until fennel seeds are golden about 1 minute.
Add onion and cook stirring occasionally, about 3 minutes.
Reduce heat to medium and add tomatoes with their juice, artichokes, and olives and cook until vegetables are tender 5-8 min. Discard zest and bay leaf
Heat grill. Cut lamb across the grain into 4 1" thick steaks and brush both sides of steaks with remaining 2 Tb of oil and season with salt and pepper
Grill lamb, turning once about 10 minutes (we needed more because our steaks were thick) for medium rare. Transfer to cutting board and slice into thin slices.
Spoon tomato mixture onto plates and top with slices of lamb
We served this tasty dish with grilled baby carrots done with salt, pepper, and a little olive oil.