Garlic and Rosemary Lamb Sirloin In Sherry Reduction Recipe

Garlic and Rosemary Lamb Sirloin In Sherry Reduction Recipe

A tried-and-true combination of flavors: lamb, garlic and rosemary, but in a slightly different presentation. Rather than the whole leg or rack, we take a small, manageable lamb sirloin with no bones to contend with, season it simple, sear then bake it, and serve it with a sweet sherry reduction. Delish!

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Yield: Serves 4


  • 4 pieces (6-8 oz each) lamb top sirloin

  • 2 cloves of garlic, minced

  • 1 teaspoon olive oil

  • ¼ teaspoon dried thyme

  • 2 sprigs fresh rosemary

  • 1 teaspoon dried rosemary

  • salt and peppery

  • ½ cup Harvey’s Bristol Cream Sherry

  • 2 tablespoons unsalted butter at room temperature


  1. Preheat your oven to 400 F.

  2. Take each lamb top sirloin piece and cut a pocket in the center. Do not cut all the way through.

  3. Separate the minced garlic into 4, and stuff each lamb sirloin pocket with garlic and a half sprig of rosemary.

  4. Rub olive oil over both sides of the lamb sirloin and then grind salt and pepper on top, coating them well, and then sprinkle the dried rosemary on top.

  5. Heat a stainless steel sauté pan to medium high heat and sear both sides of the sirloins, approximately 2 minutes each side. You’ll want to see a nice brown caramelization on each side.

  6. Take the sauté pan and place in the over for 20 minutes (or until your desired internal cooking temperature)

  7. Remove the pan from the oven and remove the lamb and set on a wooden board. Take the same pan and move to the stove top and put on a medium high heat and add the sherry. Stir vigorously with a wooden spoon for 1 minute to incorporate all the caramelized pieces sticking on the pan into the sherry. Reduce the heat to low and add the butter. Continue stirring until the butter is fully incorporated and then remove from heat.

  8. Plate your sirloins and drizzle over the sherry sauce. Serve with vegetables or salad



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