ROASTED LAMB SIRLOIN WITH ARTICHOKE-OLIVE RELISH
1 large lamb sirloin roast (approx. 3 lbs.), boneless and tied with butcher’s string
salt and pepper
3 medium artichokes
extra virgin olive oil
3 tbsp. shallots, finely chopped
½ cup chopped pitted Nicoise olives
½ cup chopped pitted green olives (picholine work well)
1 cup chopped roasted red bell peppers (homemade are best)
¼ cup fresh parsley, finely chopped
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh rosemary, finely chopped
¼ cup balsamic vinegar
1 tsp. dark brown sugar
Make relish: Cut away all outer leaves of artichokes and then cut out the choke. Remove all inner fibers and most of the stem to yield the inner hearts. Work quickly to minimize oxidation. Heat a couple tablespoons of the olive oil in a large sauté pan over medium heat. Quickly dice all three artichoke hearts and add them to the hot olive oil along with the shallots. Add a couple pinches salt and some freshly ground pepper. Stir the artichokes hearts around, then cover the pan and let them “sweat” on low heat until tender (about 6 or 7 minutes). Remove artichokes from heat. Mix remaining relish ingredients in a medium bowl, then add the artichoke hearts. Set relish aside.
Prepare roast: Allow roast to sit out at room temperature for about an hour (cold meats will not cook evenly). Pat roast dry with paper towels and then sprinkle generously with salt and pepper. Heat a large nonstick sauté pan over high heat. Place roast fat side down in hot sauté pan and begin searing and browning roast until nicely browned on all sides. Place roast in a 425 degree oven for approximately 35 minutes, or until it reaches 135 degrees F for rare doneness. Let roast a little longer if greater doneness is desired. Remove roast from oven and cover lightly with foil; let rest for 5 to 10 minutes. Remove butcher’s string and slice into ½-inch thick slices. Place slices onto serving plates with a generous spoonful of the relish. Serve immediately. Makes 4 servings.
Back to the Recipes