Summer lamb sirloin | News2 This Morning | CW2 Colorado

Summer lamb sirloin

Serves 4

July 18, 2007

Ingredients:

8 – 12 oz Lamb Sirloin
5 c spinach
2 tabs pine nuts
3/4 c feta
2 c beef stock (pre-made organic beef stock will work)
1 c Madeira
16 pieces of asparagus
1 tabs olive oil
Salt and pepper to taste

Preparation: Heat the oven to 400 degrees. In a sauce pan reduce the beef stock and Madeira to half; if needed use slurry of corn starch and cold water to thicken. Season the lamb with salt and pepper; sear lamb on both sides until brown. Place it in the oven for 10-12 minutes for an 8 oz cut. In a pan, sauté the spinach, feta and pine nuts until the cheese is melted and spinach begins to melt. Toss asparagus in olive oil and season with salt and pepper. Place on the grill for 1-2 minutes.

Presentation: Lay down the spinach, pine nut and feta mix. Slice the lamb into four pieces and fan it out on top of the spinach. Drizzle sauce onto the lamb and spinach. Place asparagus on top.