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Lamb Sirloin from Azzurra (Posted On: Saturday, February 26, 2011)

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If you’re a lamb lover, Chef Leona Nyman from Azzurra in Downtown Collingwood has cooked up a wonderful way to enjoy lamb sirloin served with Black Beluga Lentils.  Of course, one of the key things to creating a superb meal is to start with great ingredients.  The lamb used in this recipe and that is preferred by Azzurra is from Black Angus Meats in Thornbuy.

Start with your lentils:

Brunnoise (small dice) and sauté very slowly until soft:
• 3 shallots (or 1 leek or white onion, or sweet Vidalia’s or Spanish or….)
• 2 stalks of celery
• 2 pc of medium carrots
• 2 cloves of garlic

Add 1 tbsp Cumin
Add 3 cups of vegetable or chicken stock (or water if you want the plain jane)
Bring to a boil
Add 1 cup Organic Black Beluga Lentils (these are lovely but green lentils will do)

Add one bay leaf and some fresh thyme
Add salt and pepper to taste
Simmer for 15-20 min

Lamb

• Start with local lamb from Black Angus Butcher Shop in Thornbury Score fat on lamb sirloin (approximately 7 oz person)
• Season with salt and pepper
• Put into hot pan with a touch of vegetable oil fat side down
• After one minute put into 375 oven for 14min
• Take out and let rest for 5 minutes
• Slice very thin fat side up and against the grain

Place on top of lentil mixture.  Serve and enjoy. 

Azzurra has recently launched a new menu and you can check it out their website.  The Winter Greens Salad and the Toasted Quinoa Salad are two of my favourites already.

The find out more about Black Angus Meats visit their website.  

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