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Steaks And GameRecipesLamb RecipesLamb Sirloin In Sherry Sauce Recipe
Lamb Sirloin In Sherry Sauce Recipe | Steaks and Game

Lamb Sirloin In Sherry Sauce Recipe

Some combinations are made in culinary heaven, like fragrant rosemary and garlic paired with succulent lamb. This small lamb sirloin is tender yet flavorful, and perfect for an elegant dinner.

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Cook Time:
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Yield: 4 Portions

Lamb Sirloin In Sherry Sauce Recipe Instructions


  • 4 pieces (6-8 oz each) lamb top sirloin
  • 2 cloves of garlic, minced, separated in four
  • 1 teaspoon olive oil
  • ¼ teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried rosemary
  • salt and peppery
  • ½ cup Harvey’s Bristol Cream Sherry
  • 2 tablespoons unsalted butter at room temperature


  1. Preheat your oven to 400 F.
  2. Cut a hollow pocket in each sirloin piece, careful not to cut all the way through the meat. Stuff the pocket with one portion of minced garlic and half a sprig of rosemary.
  3. Rub the lamb with olive oil on both sides, then add a good seasoning of salt and pepper and sprinkle dried rosemary.
  4. On a sautee pan on medium high heat, sear both sides of the lamb, about 2 minutes each side until they're browned on each side. Place the sautee pan in the oven and cook for 20 minutes or until desired doneness. 
  5. Set the lamb on a wooden board and take the pan to the stove on medium-high. Add the sherry, stir for about one minute to deglaze and fully incorporate the caramelized pieces stuck to the pan. Reduce to a simmer, add butter and stir until fully incorporated. Drizzle over  
  6. Cut the lamb against the grain, plate and drizzle the sherry sauce. Serve with your favorite side. 

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