Featured in the May 2010 Newsletter
Recommended Pairing: Dolcetto, Nebbiolo
7 8-ounce lamb sirloin
Cracked black peppercorns
1 poblano pepper
¾ cups water
¾ cup whole milk
3 tablespoons butter
3 tablespoons Parmesan cheese
1/3 cup butter
1/3 cup dried cherries
1 tablespoon garlic, finely chopped
2 tablespoons shallots, finely chopped
1 cup Dolcetto
1 splash Worcestershire sauce
To prepare the lamb sirloin, coat the lamb with the freshly cracked black peppercorns until fully crusted, and then season with salt on the top and bottom. Grill lamb on medium heat, rotating the meat a quarter of a turn every few minutes to form diagonal grill marks. Fire-roast the poblano pepper over the grill until fully charred. Allow pepper to cool and remove the seeds. Chop the seeds and set aside.
To prepare the poblano grits, heat water and milk in a 3-quart pan. When it begins to boil, add grits, constantly stirring on low to medium heat. (You can add more water and milk if your grits become too dry.) Stir until grits are similar to an oatmeal consistency. Remove from heat and add poblano pepper, seeds, 3 tablespoons butter and Parmesan cheese.
To prepare the sauce, sauté ¼ cup butter, dried cherries, garlic and shallots in a sauté pan over medium heat. Add the Dolcetto and simmer until reduced by half. Add a splash of Worcestershire sauce.
Place the lamb sirloin over the poblano grits and drizzle the sauce over the lamb before serving.