Pan-Roasted Lamb Sirloin with Fingerling Potatoes and Asparagus

Cooking Instructions

Preheat oven to 450°F.

Combine fingerling potatoes and canola oil in a medium saucepot and cook over low heat until the potatoes are tender when pierced with a fork. Remove from oil, peel if desired, and slice into 1/2-inch rounds. Reserve.

Season the lamb well on all sides with salt and pepper. Place in a heated sauté pan with olive oil and sear on all sides until sirloins have a nice caramelized crust. Place pan in preheated oven to roast to desired degree of doneness, about 9 minutes for medium-rare, or until thermometer inserted into center of meat registers 125°F. Remove pan from oven and let lamb rest for at least 5 minutes.

Combine chicken stock, asparagus, bacon and butter in a sauté pan. Bring to a boil and cook, stirring occasionally, until asparagus is tender and liquid forms a glaze and emulsifies. Add grapes, sliced potato, and vinegar. Season with salt and pepper to taste.

To serve, divide the asparagus-potato mixture among 4 warm plates. Slice each lamb sirloin into three pieces, and arrange on top of the vegetables.

*Sometimes known as lamb sirloin chops, lamb leg chop or lamb loin end steaks.

Round Out the Meal:

With a fresh romaine salad.

Healthy Hint:

Place fingerling potatoes in a pot with cold water to cover. Bring to a boil and simmer until potatoes are tender when pierced with a paring knife. Drain and proceed with the recipe as directed.