Moist and tender roasted lamb sirloin is finished with a full-flavored shallot and red wine pan sauce.
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Ended up getting a 16oz (whole sirloin) from my butcher which was perfect for the 2 of us. Trimmed it of excess fat and silverskin, after searing in a hot pan,15 minutes in a 400 deg oven (I was making the roasted fingerlings as well) and it came out at about 115 deg,tented for 10 minutes and voila, medium rare.
Paired it with a 2004 Castelgiocondo Brunello for a divine Valentines dinner.