Recently I went to the market with the intent of buying lamb for dinner. In my opinion, there are very few meats that rival the tender juiciness of a grilled lamb chop. On this date, however, I was met by an insistent butcher who sang me the praises of lamb sirloin. He confided that although he didn't generally enjoy lamb, sirloin was the exception. I'd never heard of the cut, but at half the price of the chops I was willing to give it a try. Now I am a convert.
Lamb sirloin is very similar to a chop in that it's rich and flavorful but lacks the gaminess that some associate with other cuts of lamb. The recipe below matches the richness of sirloin with the lightness of a salad that's laced with fresh mint and mint jelly, a traditional lamb condiment. The salad has a great, springlike flavor and is good enough to eat on its own or as an accompaniment to most meats or fish. Still, there's something special about serving it with lamb, which adds elegance to any meal. And for less than $10 a pound, it's an affordable luxury. -Elizabeth Kruse
Serves 4 as an entrée
2 lb lamb sirloin steaks, cut about 1-1 1/2 inches thick and trimmed of fat (you can find lamb sirloin at A&J Meats, Larry's Market, or Central Market in Shoreline)
2 tablespoons mint jelly
1/4 cup olive oil
3 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons fresh mint, chopped fine
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 large heads Bibb (butter) lettuce torn in bite-size pieces, or 1 lb. baby greens
1 red bell pepper, stem and seeds removed, sliced lengthwise into thin strips
1 mango, peeled and cut into 1-inch chunks
5 very thin slices of red onion (about 1/8 cup)
1/4 cup of mint leaves, torn in half
DRESSING
1. Place mint jelly in a small glass bowl and microwave on high for 15-20 seconds. Remove and stir.
2. Whisk olive oil, orange and lime juice together in another bowl. Add mint jelly and mix until combined. Continue stirring as you add mint, salt and pepper.
3. Refrigerate for at least an hour, allowing mint to infuse dressing.
STEAKS
1. Set out at room temperature an hour before grilling.
2. Salt and pepper the steaks on each side and grill over medium to hot coals. For medium-rare, cook about 5 minutes on the first side; turn and cook 3 minutes more.
3. Remove and let rest 10 minutes. Cut each steak into 1/2-inch slices.
ASSEMBLE
1. Place lettuce/greens, pepper, mango, onion and mint leaves in a large bowl and toss.
2. Add dressing, toss and divide between 4 dinner plates.
3. Place an equal number of steak slices on each plate, overlapping salad.
4. Serve with a good, crusty loaf of bread.
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