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
- Season the lamb steaks on both sides with 1/2 teaspoon salt and pepper.
- Dry brine the steaks uncovered overnight in the icebox.
Make the sauce:
- 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.
- When the frying pan is hot, add 1 teaspoon of the grapeseed oil.
- When the oil shimmers, add the onions.
- Season the onions with ¼ teaspoon salt.
- Saute onions until they begin to soften.
- Add wine or chicken broth and garlic.
- Allow to simmer until the onions are transparent, the garlic is soft and the broth has nearly evaporated, stirring occasionally.
- Add tomatoes, paprika and basil. Simmer, stirring occasionally, until most of the liquid is gone.
- Add red bell pepper and lemon juice.
- Reserve sauce off the heat.
Cook the lamb:
- Allow the steaks to sit on the counter for an hour to come to room temperature.
- Preheat oven to 375°F.
- Heat a cast-iron frying pan over medium-high heat.
- Add 1 teaspoon oil.
- 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.
- Reduce the heat to medium and place the cast iron skillet with steaks in the oven.
- Bake the steaks until they reaches 145°F. The amount of time will vary with the thickness of the steaks.
- Remove steaks from skillet and allow to rest for 5 minutes.
- Reheat sauce.
- Plate steaks. Drizzle a ribbon of sauce over each steak.
- Garnish steaks with minced fresh parsley.
- Serve.