- 1 lamb sirloin or shoulder steak
- 1 2/3 cups sherry
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 big handful of mint leaves
- 3-4 sprigs fresh rosemary
- 1/4 tsp pepper
- 1/2 cups cranberries
Season the sirloin with salt and pepper all over.
Start the cranberry sauce by mixing the sherry, balsamic, brown sugar, finely diced mint, rosemary, and pepper in a saucepan. Bring to boil and stir until the sugar dissolves. Drop the heat to a simmer for 10 minutes, after which you should discard the rosemary and mix in the cranberries and sugar. Continue to cook over medium heat, stirring occasionally until the berries burst and the liquid reduces some, roughly 5-10 minutes. Set the sauce aside, off heat.
Heat up a large sauté pan over medium high heat and melt some butter. Add the lamb sirloin or steaks to the pan. Brown for 4-6 minutes per side (depends on thickness) and remove from heat.
Let the steak rest. When serving add a good scoop of cranberry sauce.