21 June 2005

made-up lamb from sunday

obtain lamb sirloin (top part of the leg). ours was almost three pounds, deboned, pounded until even thickness (about 1.5"). not sure the deboning is necessary, but if you do, you'll need to pound it.

saute a sweet onion, a red onion, four cloves of garlic until soft.

season each side of sirloin with salt, coarsely ground black pepper, oregano, coriander, cumin, chili powder.

sear the meat on each side and then finish cooking on top of onion mixture. remove from onions, let side, slice as desired.

in original pan, add around a cup of canned chopped tomatoes (with juice), add salt and seasoning to taste, cook for a few minutes. add red wine vinegar (3T?), white pepper and taste again, adjust seasoning as needed. olives may be a good addition to the sauce.

served on Sunday with yellow rice and green soup. pictures on Flickr.

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