Yield: 4 servings

 

 

 

Ingredients

 

4 center-cut lamb steaks (approximately 1 pound each)

 

3/4 teaspoon salt, divided

 

1/2 teaspoon ground black pepper

 

1 teaspoon peeled and minced garlic

 

1 cup peeled, cored, and thinly sliced sweet onion

 

1 cup thinly sliced red bell pepper

 

½ cup white wine or chicken stock

 

1 cup chopped tomatoes

 

1 teaspoon Hungarian sweet paprika

 

1/8 teaspoon basil

 

1/2 tablespoon freshly squeezed lemon juice

 

2 tablespoon grapeseed oil

 

 

Garnish

 

2 teaspoons minced parsley

 

 

 

Steps

  1. Season the lamb steaks  on both sides with 1/2 teaspoon salt and pepper.
  2. Dry brine the steaks uncovered overnight in the icebox.

 

Make the sauce:

 

  1. Heat a frying pan on a burner over medium heat. Do not use the cast iron skillet that is used for the lamb as the tomatoes will get a metallic taste from the cast iron.
  2. When the frying pan is hot, add 1 teaspoon of the grapeseed oil.
  3. When the oil shimmers, add the onions.
  4. Season the onions with ¼ teaspoon salt.
  5. Saute onions until they begin to soften.
  6. Add wine or chicken broth and garlic.
  7. Allow to simmer until the onions are transparent, the garlic is soft and the broth has nearly evaporated, stirring occasionally.
  8. Add tomatoes, paprika and basil. Simmer, stirring occasionally, until most of the liquid is gone.
  9. Add red bell pepper and lemon juice.
  10. Reserve sauce off the heat.

 

 

Cook the lamb:

  1. Allow the steaks to sit on the counter for an hour to come to room temperature.
  2. Preheat oven to 375°F.
  3. Heat a cast-iron frying pan over medium-high heat.
  4. Add 1 teaspoon oil.
  5. When the oil shimmers, place the lamb steaks in the skillet and sear the steaks on all sides and edges until they are golden brown, turning with tongs.
  6. Reduce the heat to medium and place the cast iron skillet with steaks in the oven.
  7. Bake the steaks until they reaches 145°F. The amount of time will vary with the thickness of the steaks.
  8. Remove steaks from skillet and allow to rest for 5 minutes.
  9. Reheat sauce.
  10. Plate steaks. Drizzle a ribbon of sauce over each steak. 
  11. Garnish steaks with minced fresh parsley.
  12. Serve.