- 4 cups red Burgundy wine
- 3 bay leafs, crumbled
- 3 Tbsp olive oil
- 1/4 cup minced garlic
- 1/2 cup shallot, minced
- 1/2 red wine vinegar
- 1 lamb sirloin
Mix everything together in a large mixing bowl. Pierce the meat with a fork, and then submerge in the wine mixture.
Cover and put into the refrigerator. Turn the meat every few hours.
The next day, remove the lamb from the mixture, 2 hours before cooking.
Preheat the oven to 350. Lay the lamb on a roasting rack over a pan.
Cook for 15 – 20 minutes per pound. The middle of the sirloin should register 135 degrees.
Remove from the oven and let the meat rest of 10 minutes before thinly slicing.