I saw this dish on TV and decided to do my own take on it. Lamb is the most popular protein in New Zealand where it is used much more than in the US. I love the earthiness of lamb, and it can hold up to strong flavors like mint, pomegranate, and garlic. Two important things to keep in mind when using lamb: don’t overcook it, and it needs an acid to cut through the richness. One last thought: root vegetables are the perfect side dish. I hope you like it.

2 lamb steaks
1/2 cup yogurt
4 cloves garlic, minced
1 teaspoon fresh tarragon
1 teaspoon mint
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon olive oil
Sauce:
1/4 cup olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
3 tablespoons pomegranate molasses
2 tablespoons fresh mint, finely chopped
Salt and pepper

Oil for cooking.

Mix yogurt, garlic, cumin, mint, tarragon, salt, and pepper. Add olive oil and mix.

Slather yogurt mixture on lamb steaks; cover and refrigerate for at least 2 hours.

In a small bowl add pomegranate molasses, balsamic vinegar, honey, salt, and pepper; whisk together. Slowly add olive oil.

Heat oven to 350.

Heat oven-save skillet to medium high.

Add cooking oil.

Scrape yogurt off steaks and add steaks to skillet.

Brown for 4 minutes per side.

Place skillet in oven for 10 minutes or until internal temperature is 125.

Let rest for 10 minutes and serve.