Boneless top round roast is a cut drawn from the tasty leg. Here, we sliced it throughout the grain into steaks that are grilled and served with a Mediterranean-inspired mix of artichoke hearts, olives, and fire-roasted tomatoes.
Active Ingredients: 1 (14- ounces) can artichoke hearts, drained and quartered,1 (14- to 15- ounces) can diced fire-roasted tomatoes,1 (2-pounds) boneless leading round lamb roast,1/ 2 teaspoon fennel seeds,2 garlic cloves, smashed,1/ 2 cup pitted Kalamata olives, coarsely sliced,4 tablespoons extra-virgin olive oil, divided,1 medium onion, very finely sliced,2 (3-by 1-inch) strips orange zest,1 Turkish or 1/2 California bay leaf
Instructions: Heat 2 tablespoons oil in a big heavy skillet over medium-high heat up until it sparkles. Cook garlic, bay leaf, fennel seeds, and enthusiasm, stirring, up until fennel seeds are golden, about 1 minute. Include onion and cook, stirring sometimes, till pale golden, about 3 minutes., Lower heat to medium, then include tomatoes with their juice, artichokes, and olives and cook, covered, till vegetables hurt, 5 to 8 minutes. Discard bay leaf and zest., Meanwhile, heat grill pan over medium-high heat up until hot., Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with staying 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total)., Grill lamb, turning when, about 10 minutes total for medium-rare., Spoon tomato mixture onto plates and top with lamb.