Grilled Lamb Steaks with Black Olive Sauce and Curry Onions

Marinade: thinly grate lemon peel, squeeze lemon. Finely chop rosemary needles and sage leaves. Mix lemon zest and juice with honey, herbs, garlic and pepper to make a marinade. Add meat and let marinate for about 3 hours, covered at room temperature. Turn the meat pieces once. Remove steaks from marinade, drain well, salt and drizzle with olive oil before grilling. Olive sauce: Cut onion into small cubes (brunoise) and roast darkly in olive oil. Add the finely chopped olives and add the brown lamb stock. Add celery brunoise, simmer for about 10 minutes, thicken slightly and season if necessary. Curry onions: reduce chicken stock and apple juice by half. Add diced onion, celery, curry and bay leaf and simmer gently for another 10 minutes. Season with salt, pepper and crème fraîche and let marinate for about 1/2 hour. Fry the lamb steaks on both sides for 3 minutes each, remove from the pan and let rest in aluminum foil for about 5 minutes. Briefly reheat the curried onions, place the pink grilled lamb steaks on top and serve with olive sauce and steamed broccoli.

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