Floating Olive Branch
Tuscan Lamb Steaks with Balsamic & Red Wine Pan Reduction

Serves 2 


2 each 6-8 ounce lamb steaks 

1 teaspoon Roasted Garlic Salt 

1/2 teaspoon black pepper 

2 tablespoons Rosemary Infused Olive Oil 

3/4 cup red wine 

1/4 cup Italian Fig Dark Balsamic Vinegar 

1 tablespoon beef bouillon paste

1 tablespoon Dijon mustard 

1/2 tablespoon tomato paste 

Roasted Garlic Salt, to taste 

Rosemary sprigs, basil sprigs, and fresh citrus, for garnish 



Pat lamb steaks dry with paper towels and thoroughly season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steaks to the skillet and sear for 3-4 minutes per side (for medium to medium-rare). Remove from the skillet and set aside to rest while you prepare the pan reduction. 

Deglaze the pan with wine and bring to a simmer. Simmer for 2-3 minutes or until the wine has reduced by half. Add the vinegar, beef bouillon, mustard, and tomato paste to the skillet and whisk to combine with the wine. Simmer for 5 minutes or until the sauce has thickened slightly. Season to taste with salt. 

Divide steaks between plates and drizzle with the sauce. Garnish with fresh herbs and citrus before serving.