Grilled lamb steaks with braised fennel
Marinate the lamb steaks overnight and the next day you'll have a meal that's ready in minutes.
For the marinade
For the braised fennel
- 2 tbsp olive oil
- 2 fennel bulbs, trimmed and quartered
- 1 tsp fennel seeds
- 2 lemons, juice only
- 125ml/4fl oz pastis
To marinade the steaks, add them to a bowl with all of the marinade ingredients and season with salt and freshly ground black pepper. Put in the fridge, covered, for at least an hour, but preferably overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
For the braised fennel, heat the oil in a sauté pan. Once hot, add the fennel and the fennel seeds. Cook on each side for 3-4 minutes or until the fennel is golden-brown. Add the pastis to the pan and reduce by half. Add the lemon juice and 125ml/4fl oz water and reduce again by a half before seasoning with salt and freshly ground black pepper. Transfer to the oven for 15-20 minutes, or until the fennel is tender.
Meanwhile, to cook the steaks, heat a griddle pan until hot and place the steaks on the griddle. Cook for 3-4 minutes on each side, or until cooked to your liking. Remove the steaks from the pan, season with salt and freshly ground black pepper and set aside in a warm place to rest.
To serve, put the braised fennel in the centre of the plate and top with slices of the lamb steak. Finish with the pan juices from the braised fennel.