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1
In a large bowl to be used for marinating the leg of lamb steaks, combine all the ingredients for the marinade except the lamb. Mix well. Add the lamb steaks rubbing the marinade over all the surfaces of the lamb. Add additional oil only if necessary. Marinate in the refrigerator for 4 hours, turning the lamb occasionally.
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2
One hour before cooking the lamb, remove the marinade from the refrigerator to allow the meat to come to room temperature.
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3
When ready to saute the steaks, add enough olive oil to a saute pan to cover the surface. Heat to medium-high heat , remove the lamb from the marinade (reserving the marinade), and sear the lamb until well browned on both sides. You will need to do this in shifts or use 2 separate saute pans to accomodate all the steaks. Don't crowd the steaks during the browning stage.
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4
Combine 1/2 cup of the orange juice with the reserved marinade. When the lamb is browned on both sides, reduce the heat and add the orange juice / marinade oil mixture and heat to a simmer. Continue to simmer, adding additional orange juice when caramelization starts, until the lamb reaches the doneness you want. Remove the meat and let it sit under foil for about 10 minutes before cutting. If necessary, continue to cook the sauce until it caramelizes. Remove from the heat to drizzle over the the lamb when it has been sliced.
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5
Cut the meat across the grain, drizzle with the caramelized orange spicy sauce in the pan (if desired), and serve with Mint Yogurt (recipe below) on the side.
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6
Combine the ingredients and let sit for 1 hour to allow flavors to meld.
