Mediterranean Grilled Lamb Steaks

Ingredients

• 14 ounces artichoke hearts drained quartered canned
• 14 ounces canned tomatoes diced canned
• 2 pounds roast chickens boneless
• 0.5 teaspoon fennel seeds 
• 2  garlic clove smashed
• 0.5 cup kalamata olives pitted coarsely chopped
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 1 medium onion thinly sliced
• 2 inch orange zest 
• 1  bay leaves 

Equipment

• frying pan
• grill
• grill pan

Directions

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.
2. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
3. 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.
4. Meanwhile, heat grill pan over medium-high heat until hot.
5. Cut lamb across the grain into 4 (1-inch-thick) steaks.
6. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
7. Grill lamb, turning once, about 10 minutes total for medium-rare.
8. Spoon tomato mixture onto plates and top with lamb.