Join Erica and local trivia queen Ophira Eisenberg from NPR’s Ask Me Another in FPMF’s Season One Finale as they sear some lamb, cough up fancy olive oil, and throw down in the first ever FPMF Canadian Citizenship Triviabash! Ingredients needed and recipe below!

INGREDIENTS:
Paste:
2 oil-cured anchovy filets
2 tablespoons extra virgin olive oil
1 tsp fresh rosemary leaves
2 cloves garlic, peeled and smashed

Salad:
2 oranges, cut into supremes or peeled and segmented, with their juice
1 medium fennel, very thinly sliced
1 small red onion, very thinly sliced
8-10 green Sicilian olives, pitted and split
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Lamb:
salt and freshly ground black pepper
grapeseed or avocado oil for saute
pomegranate molasses & extra olive oil for platting

RECIPE:
Heat oven to 400F.
1. Place lamb steaks on paper towels and pat dry. Leave the lamb sit at room temperature while you make the rest of the dish.
2.In a mortar and pestle or with a heavy knife, smash the paste ingredients to a chunky paste consistency.
3.Heat a large, oven-safe saute pan over high heat, then add grapeseed or avocado oil to coat the pan. Season the lamb steaks with salt and freshly ground black pepper, the carefully place in the hot pan. Sear each side for 1-2 minutes or until browned.
4.Transfer the saute pan to the oven, and cook for 4-5 minutes more, until the lamb is medium rare. It should spring back when touched, or read 125F on a thermometer. Remove the lamb from the pan and set it somewhere warm to rest.
5.Toss the salad ingredients together, including the juice from the orange membranes. Taste and adjust salt and pepper as needed.
6. Sliced the lamb and plate with the salad, drizzle the plate with a mixture of pomegranate molasses and olive oil, then serve.