Grass-Fed Goodness from the Northern Rockies

Basque Style Meat Marinade and Roasted Lamb Sirloin


Ingredients

  • 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

Directions

  • Step 1

    Mix everything together in a large mixing bowl. Pierce the meat with a fork, and then submerge in the wine mixture.

  • Step 2

    Cover and put into the refrigerator. Turn the meat every few hours.

  • Step 3

    The next day, remove the lamb from the mixture, 2 hours before cooking.

  • Step 4

    Preheat the oven to 350. Lay the lamb on a roasting rack over a pan.

  • Step 5

    Cook for 15 – 20 minutes per pound. The middle of the sirloin should register 135 degrees.

  • Step 6

    Remove from the oven and let the meat rest of 10 minutes before thinly slicing.

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