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.