Ingredients

1/4 cup freshly cracked black pepper 1/4 cup kosher salt 1 tablespoon coriander seeds, freshly cracked 1 tablespoon fennel seeds, freshly cracked 2 lamb top sirloins, 1618 oz(450500 g) each, cut into 1 in (2.5 cm) thick medallions 2 tablespoons olive oil 1 cup diced roasted red peppers, jarred or homemade 1/3 cup brine-cured black olives, such as kalamata, pitted and roughly chopped 1/4 cup roughly chopped fresh basil 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon minced fresh garlic Kosher salt and freshly cracked black pepper to taste

Description

Lamb Top Sirloin Is A Great Cut Of Meat, Tender But With Plenty Of Lamb Flavor. Here We Cut It Into Medallions, Sprinkle It With Coriander And Fennel Seeds To Accent Its Slightly Aromatic Nature, And Put It Over The Coals For Just A Few Minutes. Served Wi

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