- 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
- 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.
- 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.
- Meanwhile, heat grill pan over medium-high heat until hot.
- 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).
- Grill lamb, turning once, about 10 minutes total for medium-rare.
- Spoon tomato mixture onto plates and top with lamb.