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Lamb Sirloin In Sherry Sauce Recipe | Steaks and Game

Lamb Sirloin In Sherry Sauce Recipe

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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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Yield: 4 Portions

Lamb Sirloin In Sherry Sauce Recipe Instructions

Ingredients

  • 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

Directions

  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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