Cumin Lamb Top Sirloin w/ Madeira Sauce

Zach Walker All Recipes

Cumin Lamb Top Sirloin w/ Madeira Sauce

Makes 4 Servings
 
 
INGREDIENTS
  • Madeira Sauce
  • 4 cups Chicken Bone Broth
  • 1 cup Madeira Wine
  • 1 cup Red Wine
  • 3 Tbsp Canola Oil
  • 1 ea Medium Shallot, rough chop
  • 2 ea Garlic Cloves, Smashed
  • 1 cup Button Mushrooms, rough Chopped
  • 2 ea Bay Leaf
  • 1 tsp Black Peppercorns
  • 2 sripgs Fresh Thyme
  • 1.5 Tbsp Cold Unsalted Butter, cut into tiny cubes
  • Lamb Top Sirloin
  • 1 pkg Ovation Grass Fed Lamb Top Sirloin
  • 4 Tbsp Canola Oil
  • 1 Tbsp Cumin Seeds
  • 1 Tbsp Honey
  • 1 Tbsp Soy Sauce

DIRECTIONS

  • For the Sauce:
1

Heat oil in a sauce pot over medium heat. Add shallot, garlic, and onion and cook until onion is translucent, 5-7 minutes.
2

Add red wine and cook until the pan is almost dry.
3

Add madeira and cook until pan is almost dry.
4

Add stock and aromatics and let simmer for 30 minutes.
5

Strain through a fine mesh sieve into another pot. Return liquid to med-med high heat and keep at a constant simmer. Reduce for an hour until sauce coats the back of a spoon & forms a clean line when you run your finger through it. You should have about 1 cup of sauce.
6

Once you have reached your desired consistency, add the butter.
7

Check the sauce for seasoning. Add salt if necessary. If it is too salty, you can balance it by adding more butter.

  • For the Lamb:
1

Preheat oven to 400 F.
2

Combine cumin, honey and soy in a bowl and stir to mix completely. Add lamb and toss to coat completely. Allow to marinate for 30 minutes.
3

Heat oil in a saute pan over medium high heat. Place lamb into pan and sear on one side, approx. 3-4 minutes.
4

Turn lamb over and transfer pan to the oven. Cook until lamb reaches an internal temp of 130 F.
5

Allow meat to rest for 7-10 minutes prior to slicing.