Instructions

• Slice the lamb into 1 1/4-inch steaks (approximately 4, depending on the shape of the meat).
• In a gallon-sized resealable bag, mix together 1/4 cup olive oil with the lemon juice, honey, Sherry vinegar, 1 teaspoon Dijon mustard, herbes de Provence, hot paprika, salt and white pepper. Add the lamb steaks, seal, and mush around in the bag to coat. Let marinate in refrigerator for 4 hours. Bring to room temperature 30 minutes before cooking.
• In a 10-inch skillet, add remaining tablespoon olive oil with the butter and place over medium heat. When the butter is melted, add the shallots and cook gently until clear. Add the porcini powder and cook 1 minute until fragrant.
• Raise the heat and add the red wine. Boil until reduced to about 1/4 cup (it will start to thicken a bit). Add the broth, demiglace concentrate and 1 cup water; whisk to blend. Bring to a boil and boil vigorously until thickened — about 2/3 cup.
• Stir in the remaining Dijon mustard and sliced olives; remove from heat and set sauce aside.
• Heat a grill to high. Oil the racks and then add lamb steaks; immediately reduce grill heat to medium. Cook 4 minutes on the first side; turn and grill and additional 3 minutes. It is important to know that cooking times will vary depending on the thickness of the lamb steaks and the heat of your grill; use your own timing to get the meat to the right doneness for your taste. Remove meat from the grill, cover and let rest for 5 minutes.
• Reheat sauce. Slice lamb and fan onto the plate. Spoon olive sauce over top and serve. I accompanied the lamb with rosemary-roasted fingerling potatoes and a salad. (Halve one pound fingerling potatoes, then drizzle with olive oil, season with salt, pepper, and chopped rosemary. Roast at 450°F for 20 minutes.)
• Serves 6.
• Notes:
• • If you don’t have hot paprika, use 1/4 teaspoon ground cayenne
• • If you don’t have porcini powder, you can grind your own using dried porcini
• • If you don’t have veal demiglace concentrate, leave out the water and use an additional cup of chicken broth
• • Castelvetrano olives are buttery with less acid. You can substitute manzanita olives.
• • Oil-cured olives have a dark, rich, earthy taste. If you cannot find them, I don’t recommend substituting with Kalamata olives, as they are too acidic. Use regular black olives or more Castelvetrano olives.