January 10, 2019

Rosemary and Plum Braised Lamb Sirloin with Grilled Romaine and Mustard Spaetzli

This lamb sirloin recipe is perfect for a cold winter night in and pairs perfectly with our Legacy Collection Quatrain or our Terroir Collection Syrah.

Lamb Sirloin

Ingredients

Preparation

Sear sirloin on all sides and set aside to cool. In same pan, caramelize onions and deglaze with half the wine. Reduce until nearly dry. Deglaze with remaining wine, add cardamom, rosemary, plums, and seared lamb. Cover and bake at 275C for 4 hours.

Grilled Romaine

Ingredients

Preparation

Heat BBQ to high heat, lightly oil and season romaine hearts. Grill cut side down until it begins to char. Remove from heat immediately and set aside.

Mustard Spaetzli

Ingredients

Preparation

Blend eggs, buttermilk, garlic, shallots, and mustard until incorporated and smooth. Place mixture into bowl, add flour, and beat until gluten develops. Place colander pan over pot of boiling salted water and, using a spatula, slowly work dough through perforations into water. Slower, smoother strokes will result in better "dumpling" shape. Spaetzli is cooked once they float to the surface (roughly 5 minutes). Drain and toss with butter.

Serves four people