Lamb Top Sirloin Medallions with Parsley-Mint Pesto & Sweet Piperade
Makes 4 Servings
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WINE PAIRING | |
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A rich, peppery tempranillo from Spain or Southern Oregon |
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Parsley pesto bright with mint, a sweet piperade of red and yellow bell peppers cooked down into a soft relish, and grilled broccolini make vibrant companions for medallions of lamb top sirloin. Sometimes called lamb chump, the top sirloin is a relatively lean muscle from above the hind leg near the loin. Tying the medallions helps them keep their round shape during cooking. Remove the string before serving and slice each medallion in half horizontally for a prettier presentation.
INGREDIENTS
- 4 lamb top sirloins
- Unsalted butter for basting
- 1lb broccolini, trimmed
- Olive oil
- Kosher salt
- For the marinade:
- Olive oil
- Fresh Thyme
- Cumin
- Garlic cloves, crushed
- For the pesto:
- 1 bunch Italian parsley, stems removed
- 1 bunch mint leaves, stems removed
- 2 tbsp toasted almonds, walnuts, or pine nuts
- 1-2 lemons, zested and juiced
- 1 tsp minced garlic
- 2 tbsp grated parmesan cheese
- 1 tsp coarse black pepper
- 2-3 tsp Kosher salt, or to taste
- 1 1/2 cup olive oil
- For the piperade:
- 3 yellow & red bell peppers, cored, seeded & finely diced
- 1/2 medium onion, finely diced
- 1/2 tsp minced garlic
- 1 cup honey
- 1 tbsp sugar
- 1/2 cup rice or white vinegar
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tbsp olive oil
DIRECTIONS
- Marinate the Meat:
1
In a saucepan, combine the oil and the other ingredients for the marinade. Use just enough oil so that it will cover the meat and vary the quantities of the other ingredients depending on how prominent you want their flavors to be. Bring to a simmer then remove from the heat and let cool completely.
2
While the marinade cools, tie each top sirloin in three places at roughly 1 ½-inch intervals using butcher’s twine. Cut the meat between the strings to make 3 medallions.
3
Pour the cooled marinade over the meat, cover and refrigerate for at least 4-6 hours, or overnight. Remove the meat from the refrigerator about an hour before you are ready to cook.
- Make the Piperade:
4
Combine all ingredients in a pot and bring to boil stirring often. Lower the heat to keep the mixture at a gentle simmer and allow it to reduce until almost all liquid has cooked off. This will take 1-1 ½ hours on low heat. Stir often to prevent scorching: The final product will be thick, glossy and very sweet.
- Make the Pesto:
5
Place all ingredients except the olive oil in a food processor and blend for 1 minute. Slowly add oil until fully incorporated. Adjust salt and pepper to taste. Set aside.
- When Ready to Cook:
6
Toss the broccolini with 1-2 tbsp olive oil and some salt, spread them out on a baking sheet, and roast at 425° F until tender, about 20-30 minutes depending on size and thickness, turning them about halfway through. Keep warm.
7
Heat a heavy pan or cast-iron skillet on medium high. Sear the medallions on all sides, working in batches, if necessary, so as not to crowd the pan. Add a couple of tablespoons of butter and continue to cook, basting and turning the meat frequently until the center of each medallion reaches an internal temperature of 130 °F (about medium). The center should be evenly pink. Rest covered on a clean plate for at least 3 minutes.
8
To serve, cut the string and slice each medallion in half horizontally. Arrange the medallions on each plate with some broccolini, a dollop of piperade, and pesto sauce.