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1. In small saucepan, combine garlic, zest and 3/8
cup water. Turn heat to high. When
mixture boils, lower to simmer, and cook until garlic
is tender, 10 to 15 minutes.
2. Season lamb with salt and pepper to taste. Place a
large sauté pan over medium-high
heat, and add olive oil. When oil is hot, add lamb, and
sear about 2 minutes a side. Reduce
heat to low, and cook 5 minutes longer.
3. Add garlic and its liquid, orange juice, Marsala and
thyme. When liquid begins to simmer,
transfer steaks to warm serving plate with slotted spatula.
Raise heat to medium-high, and
reduce sauce until it is syrupy, 1 to 2 minutes. Pour
sauce and garlic over lamb, and serve.
