03 May 2010

Improvised Lamb Sirloin Roast

I made a journey to Whole Foods late last week in hopes of picking up some fresh bison steaks for our beach vacation.  I learned from the butcher that bison shouldn't be kept more than 2 days without freezing.  So, I picked up a lamb sirloin roast instead.  The kitchen at Shenanigans is pretty minimalist, so I had to make up the technique as I went along.  All in all, the lamb turned out beautifully.

Lamb with Balsamic Sauce
1 lamb sirloin roast
1 cup balsamic
fresh herbs- I used oregano & rosemary
1 tsp sugar
salt and pepper

Simmer balsamic and sugar over medium heat until reduced by half, stir in herbs, salt, and pepper.

Heat 2 tbsp oil in a medium skillet until just smoking.  Sear lamb on all sides, about 2 minutes each side.  Transfer to a baking dish and cover with sauce.  Bake at 400 for about 40 minutes. 

Slice and serve topped with additional sauce.