Chef Tony Maws gives the classic bistro dish, steak frites, a different spin, swapping out beef for lamb in this easy-to-follow recipe. Don’t be afraid to add your own twist and substitute rice or couscous for the frites – as long as it’s something that’ll soak up some of the flavorful red wine and butter sauce made from the lamb drippings.
- 2 pounds lamb top sirloin
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 1/2 teaspoon cumin seed, ground
- 1/2 teaspoon fennel seed, ground
- 2 tablespoons canola oil
- 1 shallot, minced
- 1 whole garlic clove
- 2 thyme sprigs
- 2 tablespoons butter
- 1 cup dry red wine
- 1 cup chicken stock
- Season lamb on all sides with salt, pepper, cumin and fennel seeds.
- Heat a heavy bottomed sauté pan (or cast iron pan) on high heat. Add canola oil.
- Sear lamb on both sides until brown. With lamb still in pan, turn the heat down to medium.
- Add 1 tablespoon of butter and the thyme sprigs to the pan and, using a spoon with the pan tilted, baste the meat with the thyme-flavored butter. Allow the butter to brown but not turn black (turn down heat if needed).
- Add the minced shallot and whole garlic clove to the pan and continue to baste.
- Continue to roast in the pan for approximately 8-10 minutes to reach medium rare temperature.
- Remove the lamb from the pan and let it rest on a plate for 10 minutes.
- Drain off the fat from the pan and, assuming nothing has burned, deglaze the pan with the red wine and reduce until syrupy.
- Add chicken stock and remaining butter and reduce until the sauce coats the back of a spoon. Remove from heat.
- Slice the meat against the grain.
- Spoon the sauce over the meat and serve with French fries.