Slow Roasted Lamb Sirloin With Rosemary, Thyme, Braising Greens And Salsa Verde

Ingredients

Ingredients
  • 3 pounds lamb sirloin
  • 1 tablespoon fresh thyme leaves, plus 6 sprigs
  • 3 sprigs fresh rosemary, broken into 3-inch pieces
  • 10 cloves garlic, smashed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 8 ounces mixed tender braising greens such as mustard greens, mizuna, young cavolo nero or Swiss chard
  • Lamb Sauce, for serving, recipe follows
  • Salsa Verde, for serving, recipe follows
LAMB SAUCE:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lamb bones or trim
  • 2 cups large-diced onions
  • 1 cup large-diced carrot
  • 1 cup large-diced celery
  • 2 cups good-quality red wine
  • 4 cups veal or beef stock
  • 3 sprigs fresh thyme
  • 1 fresh bay leaf
SALSA VERDE:
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh mint
  • 1 teaspoon fresh marjoram or oregano leaves
  • 3/4 cup extra-virgin olive oil
  • 1 anchovy packed in salt, rinsed and bones removed
  • 1 clove garlic
  • 1 tablespoon salt-packed capers, rinsed and drained
  • Freshly ground black pepper
  • 1/2 lemon, for juicing

Description

Cooking Channel Serves Up This Slow Roasted Lamb Sirloin With Rosemary, Thyme, Braising Greens And Salsa Verde Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

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