Mellow Lamb Steaks

Buy lamb steaks if you can — though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within.

At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.

Ingredients

• 10 cloves garlic, peeled and halved lengthwise
• Finely grated zest of 1/2 orange
• 4 6-ounce lamb steaks
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• Juice of 1 orange
• 1 tablespoon Marsala, sherry or other wine
• 1 tablespoon fresh thyme leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    542 calories; 41 grams fat; 17 grams saturated fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 29 grams protein; 122 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. In small saucepan, combine garlic, zest and 3/4 cup water. Turn heat to high. When mixture boils, lower to simmer, and cook until garlic is tender, 10 to 15 minutes.
2. Season lamb with salt and pepper to taste. Place a large sauté pan over medium-high heat, and add olive oil. When oil is hot, add lamb, and sear about 2 minutes a side. Reduce heat to low, and cook 5 minutes longer.
3. Add garlic and its liquid, orange juice, Marsala and thyme. When liquid begins to simmer, transfer steaks to warm serving plate with slotted spatula. Raise heat to medium-high, and reduce sauce until it is syrupy, 1 to 2 minutes. Pour sauce and garlic over lamb, and serve.

30 minutes