Lamb Leg Steak with Olive Relish and Tomatoes

Pairs Well With

Makes 3-4 servings


For the steak

1 center-cut lamb leg steak, about 1 1/2 pounds, cut 1 1/2 to 2 inches thick

— Salt and pepper

1 tablespoon roughly chopped rosemary

2 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

4 medium tomatoes, halved horizontally (optional)

Large handful of arugula, for garnish

For the olive relish

3/4 cup roughly chopped pitted olives, a mix of black and green

1/4 cup extra-virgin olive oil

1/2 lemon, skin on, seeded and finely chopped (about 2 tablespoons)

1 garlic clove, smashed

Red-pepper flakes, to taste

Salt and pepper


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 (or gas) grill ready or alternately 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.

From David Tanis, New York Times