Saturday, April 1, 2017

Glazed Burgundy Pepper Lamb Tips - Easter Dinner

Lamb is a wonderful spring dish and particularly good to serve on Easter. I've done many types of lamb for Easter and this year I'm making lamb tips marinaded in a red wine, with mushrooms and onions.

Julian's Easter Dinner - Burgundy Pepper Lamp Tips
I've marinaded my own and I've also tried the Trader Joe's pre-marinaded version. They came out quite good and if you are in a hurry, this is a perfectly fine substitute for doing it yourself.

Trader Joe's Lamb Tips - Very Good
If your store doesn't sell 'lamb tips' you can purchase a larger piece and cut your own. However, you are looking for a tender cut of meat. I've used lamb cuts labeled both "top round" and "sirloin chop" with good success.

Glazed Burgundy Pepper Lamb Tips


1-2 lbs grass-fed lamb tips
Or purchase the Trader Joe's marinated version.

To Marinade Your Own:
Ready to Saute
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
1/2 cup olive oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons molasses

Ingredients for Saute:
2 tablespoons olive oil
1 large onion, roughly cut
8 ounces whole white button mushrooms
salt and pepper, to taste
1/4 cup chicken stock (or water)
1 tablespoon cornstarch
1/4 cup red wine


To Marinade Your Own:
Whisk all ingredients for the lamb marinade. Make sure all tips are similar in size. Add lamb tips, cover and refrigerate overnight. Drain marinade.

Cooking Instructions:
Over medium heat, add the olive oil to your saute pan. When the oil is hot, but not smoking, add the onions and stir to coat. Cook for 3-4 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, about 5 minutes more. Remove the pan and set aside.

Whisk together the corn starch and chicken stock. Set aside

Increase heat to high and add the lamb to the hot skillet, adding a little more oil if necessary. Sear tips 1-2 minutes without stirring. Add the red wine and stir as it reduces, about 1-2 minutes. Reduce heat to medium and add the mushrooms/onions back to the pan and stir to combine. Add the corn starch mixture and stir another 2 minutes until thickened and the lamb tips are medium rare, about 145 degrees on an instant read thermometer. Times may vary depending on size and thickness of your tips. Do not overcook.

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