Cumin Lamb Top Sirloin w/ Madeira Sauce
Makes 4 Servings
- 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
- For the Sauce:
Heat oil in a sauce pot over medium heat. Add shallot, garlic, and onion and cook until onion is translucent, 5-7 minutes.
Add red wine and cook until the pan is almost dry.
Add madeira and cook until pan is almost dry.
Add stock and aromatics and let simmer for 30 minutes.
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.
Once you have reached your desired consistency, add the butter.
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:
Preheat oven to 400 F.
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.
Heat oil in a saute pan over medium high heat. Place lamb into pan and sear on one side, approx. 3-4 minutes.
Turn lamb over and transfer pan to the oven. Cook until lamb reaches an internal temp of 130 F.
Allow meat to rest for 7-10 minutes prior to slicing.