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Mia
Posts:139
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| 08/14/2008 10:25 AM |
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Roast Colorado Lamb Sirloin from Kevin Taylor, Denver
serves four
Ingredients:
1 20-oz Colorado lamb sirloin
2-1/4 Tbsp extra virgin olive oil
1 sprig fresh rosemary, finely chopped
3-1/2 to 4 c vegetable stock
2 c Colorado black quinoa
2 cloves garlic, split in half
1 finger of fresh ginger, cleaned and split in half
1 large heirloom tomato, quartered
1/4 Tbsp balsamic vinegar
3 c lamb demi-glace
2 Tbsp aged Sherry vinegar
salt and pepper to taste
Method:
Rub lamb with olive oil, salt, pepper, and rosemary. Roast at 450 degrees for 9-12 minutes or until internal temperature is 135 degrees. Remove and allow to rest for 10 minutes prior to slicing.
Bring 3-1/2 cups of vegetable stock to a simmer in a saucepot over medium-high heat. Add quinoa, garlic and ginger. Cover and simmer for 20 minutes, checking periodically for tenderness.
Marinate sliced tomato in olive oil, balsamic, salt and pepper. Set aside.
Heat demi-glace to simmer, adding Sherry and salt and pepper to taste.
To assemble, place quinoa in center of place, topped with marinated tomato. Layer slices of lamb atop. Add jus to taste.
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