Ingredients

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

Description

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...

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