This lamb sirloin recipe is perfect for a cold winter night in and pairs perfectly with our Legacy Collection Quatrain or our Terroir Collection Syrah.
Lamb Sirloin
Ingredients
- 4 pc sirloin, trimmed
- 500mL red wine
- 2 pods cardamom
- 2 pc shallots, chopped
- 4 sprigs rosemary
- 4 pc red plums, halved
Preparation
Sear sirloin on all sides and set aside to cool. In same pan, caramelize onions and deglaze with half the wine. Reduce until nearly dry. Deglaze with remaining wine, add cardamom, rosemary, plums, and seared lamb. Cover and bake at 275C for 4 hours.
Grilled Romaine
Ingredients
- 2 pc romaine hearts, halved
- salt, pepper, olive oil – as needed
Preparation
Heat BBQ to high heat, lightly oil and season romaine hearts. Grill cut side down until it begins to char. Remove from heat immediately and set aside.
Mustard Spaetzli
Ingredients
- 5 eggs
- 50mL buttermilk
- 250g all-purpose flour
- 50g shallots
- 10g garlic
- 20g Dijon-style mustard
- Salt to taste
Preparation
Blend eggs, buttermilk, garlic, shallots, and mustard until incorporated and smooth. Place mixture into bowl, add flour, and beat until gluten develops. Place colander pan over pot of boiling salted water and, using a spatula, slowly work dough through perforations into water. Slower, smoother strokes will result in better “dumpling” shape. Spaetzli is cooked once they float to the surface (roughly 5 minutes). Drain and toss with butter.
Serves four people
