New York Times, NY ~ 11/12/03
Time: 30 minutes
- 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.
1. In small saucepan, combine garlic, zest and 3/8 cup water. Turn heat tohigh.
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.
Yield: 4 servings.