Time 45m Yield 3 to 4 servings Number Of Ingredients 13 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.
Time 50m Yield 4 Number Of Ingredients 5 Steps:
Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Salt and pepper lamb leg steak. Grill or broil (approx). Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux. Lower heat to low. Add diced parts of chevre. Continue stirring mixture until cheese is integrated. After cheese is fully incorporated into sauce add capers and maple syrup. Stir through. Serve (I like garlic smashed potatoes and broccoli).
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes. Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.
