Active Time

　　10 min

　　Total Time

　　30 min

　　Boneless top round roast is a cut taken from the flavorful leg. Here, we sliced it across the grain into steaks that are grilled and served with a Mediterranean-inspired combination of artichoke hearts, olives, and fire-roasted tomatoes.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.

　　

Step 2

Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.

　　

Step 3

Meanwhile, heat grill pan over medium-high heat until hot.

　　

Step 4

Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).

　　

Step 5

Grill lamb, turning once, about 10 minutes total for medium-rare.

　　

Step 6

Spoon tomato mixture onto plates and top with lamb.