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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 teaspoon fennel seeds
- 2 (3-by 1-inch) strips orange zest
- 1 medium onion, thinly sliced
- 1 (14-to 15-ounces) can diced fire-roasted tomatoes
- 1 (14-ounces) can artichoke hearts, drained and quartered
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 1 (2-pounds) boneless top round lamb roast
- Equipment: a large (2-burner) grill pan
Directions:View on Epicurious
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