CK Lamb Sirloin with Cinnamon Roasted Heirloom Tomato Sauce, Currants, and Toasted Almonds
I first made this sauce when I owned my restaurant Prospect Park in Santa Rosa. The cinnamon in the wine reminded me of the dish I had served 15 years ago. I’ve added the currants and toasted almonds to add some sweetness and richness to the sauce. With the addition of the mushrooms, you have salt, sweet, and acid working together to balance the food and wine.
- 2 1/4 pounds heirloom tomatoes (purple), peeled, and cut into wedges
- 1/4 teaspoon Cinnamon, Saigon
- 1 teaspoon Olive oil, extra virgin
- 1 teaspoon Butter
- 2 Tablespoons yellow onion, minced
- 1/2 cup Pinot Noir
- 2 each Bay leaf
- 1 Tablespoon Currants
- 1 Tablespoon Almonds, toasted, and thinly sliced
- 1 pound lamb sirloin, cleaned of all fat and sinew
Pre-heat the oven to 350 degrees. Salt the tomatoes and allow to sit for 5-10 minutes. Squeeze out the excess liquid in the tomatoes and discard. Place the tomatoes in a sauté pan, sprinkle with cinnamon and toss. Place sauté pan with tomatoes in the oven and roast for approximately 20 minutes.
Meanwhile, put olive oil and butter in a small sauté pan and place over medium heat. When the butter begins to foam, add onions and cook until the onions are soft and fully cooked. Add Pinot Noir to the onions, turn the heat to medium-high and cook until the wine is reduced to 1/4 of it’s original volume. Add bay leaves to the sauté pan, remove the tomatoes form the oven and add them as well. Crush in the pan with the side of a fork until the texture is that of roughly chopped tomatoes. Cover and simmer over very low heat for an additional 10 minutes. Check occasionally to make sure the sauce is not too thick. If it is, add a touch of water and simmer again. During the last 5 minutes of cooking, add the currants, re-cover and continue to simmer. Add sea salt until you like the taste. This sauce can be made a day ahead.
Season the lamb sirloins with salt and pepper, rub with a bit of olive oil and sear in a sauté pan over medium-high heat on all sides. Reduce the oven temperature to 300 degrees, and cook for approximately 10-12 minutes until the lamb is medium-rare.
To serve, spoon sauce on the plate, top with sliced lamb, then sprinkle the lamb with coarse sea salt, then sliced almonds, and serve immediately.