Grass Fed Lamb Sirloin In Sherry Reduction Recipe

Grass Fed Lamb Sirloin In Sherry Reduction Recipe Instructions

• 4 pieces (6-8 oz each) lamb top sirloin
• 2 cloves of garlic, minced, separated in four
• 1 teaspoon olive oil
• ¼ teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1 teaspoon dried rosemary
• salt and peppery
• ½ cup Harvey’s Bristol Cream Sherry
• 2 tablespoons unsalted butter at room temperature

1. Preheat your oven to 400 F.
2. Make a cut into the sirloin piece, essentially hollowing out a pocket. Stuff with one part minced garlic and half a spring or rosemary. Rub with olive oil on both sides, season with salt and pepper, then sprinkle dried rosemary.
3. On a sautee pan on medium high, sear the lamb, approximately 2 minutes on each side, browning and caramelizing. Transfer to the oven and cook for 20 minutes.
4. Reserve the lamb. Using the same pan, deglaze using the sherry over medium high, stirring for about one minute, incorporating the bits and pieces stuck to the pan. Add the butter, reduce to a simmer and stir until thickened.
5. Cut the lamb sirloin into four portions, plate and drizzle with the sherry sauce.