Moroccan Lamb Sirloin

 in Favorite Recipes by

Provided by Laura Wray for the March 2011 issue of BurlesonNOW Magazine.

  • Salt, to taste
  • 2 lamb sirloins, custom-cut off the leg
  • 2 Tbsp. butter
  • 3 Tbsp. vegetable oil
  • 3 cloves garlic, crushed
  • 1/2 tsp. red pepper flakes
  • 3/4 cup sliced almonds
  • 1 cup Marsala
  • 1 Tbsp. dried parsley
  1. Salt both sides of lamb sirloins.
  2. Melt butter and oil together in a large skillet on medium-low heat and add sirloins. Add crushed garlic and pepper flakes to top side of sirloins and cook slowly 15 for minutes on each side, more if cut of sirloin is thick. Sirloins should be cooked until completely done.
  3. Remove sirloins to a platter and keep warm.
  4. Add almonds to the pan and stir continuously until lightly toasted. Add Marsala and parsley and shake pan until liquid reduces just a little and thickens.
  5. Pour sauce over sirloins and serve immediately.