Olives, anchovies, and wine make a rich sauce for grilled lamb steaks flavored with fresh thyme and rosemary. Plan ahead to marinate the lamb with the herbs for 1 hour.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 6 (1/2 pound each) lamb steaks
- 2 Tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- .
- Sauce:
- 2 Tablespoons minced onion
- 1 Tablespoon butter
- 1 teaspoon chopped garlic
- 1/2 cup white wine
- 1 cup lamb stock (may substitute beef stock)
- 1/4 cup tomato puree
- 2 Tablespoons chopped black olives
- 1 Tablespoon chopped anchovies
- Salt and pepper to taste
Preparation:
Rub lamb with olive oil. Sprinkle both sides with salt, pepper, thyme, and rosemary. Cover and refrigerate for 1 hour.
Meanwhile, make the sauce. Gently saute onion in in butter until soft and translucent. Add garlic and cook 1 additional minute, stirring often. Add wine and simmer until reduced to 1 tablespoon. Add lamb stock and tomato puree. Simmer until reduced to 1 cup. Stir in olives, anchovies, salt, and pepper to taste. Cook 1 additional minute. Remove from heat and set aside.
Grill lamb steaks to medium-rare over high heat, turning only once with tongs (no forks!).
Spoon warm olive anchovy sauce on plates and place grilled lamb chops on top to serve.
Yield: 6 servings
Meanwhile, make the sauce. Gently saute onion in in butter until soft and translucent. Add garlic and cook 1 additional minute, stirring often. Add wine and simmer until reduced to 1 tablespoon. Add lamb stock and tomato puree. Simmer until reduced to 1 cup. Stir in olives, anchovies, salt, and pepper to taste. Cook 1 additional minute. Remove from heat and set aside.
Grill lamb steaks to medium-rare over high heat, turning only once with tongs (no forks!).
Spoon warm olive anchovy sauce on plates and place grilled lamb chops on top to serve.
Yield: 6 servings
