Charred Colorado Lamb Sirloin with Greek Orzo, Shaved Asparagus and Port Wine Reduction 

Phantom Canyon Brewing Co.

2 E. Pikes Peak Ave., 635-2800, phantomcanyon.com

3 Colorado lamb sirloins (6 to 8 oz. each)

1 lb. orzo

5 c. boiling water

4 tbsp. butter

olive oil

¼ c. minced white onion

3 tbsp. minced garlic

½ c. Kalamata olives, chopped

½ c. cherry tomatoes,cut in half

¼ c. white wine

¼ c. lemon juice

2 oz. baby spinach

1 oz. basil, chopped

¼ c. feta cheese

pinch salt and pepper

1 bunch asparagus, shaved

1 bottle port wine

In a medium sauce pot, pour in the whole bottle of port wine, turn the heat to medium-high and let wine boil until it becomes a syrup. Set aside.

Rub your lamb sirloins in salt and pepper. Place them on a medium-hot grill, fat-side down. Cook for 4 minutes, flip over and cook another 4 minutes, then place lamb on a side plate to rest while you make the orzo.

Place orzo into salted boiling water and let cook for 5 minutes or until tender. Cool down immediately with ice water, strain and toss with a little bit of olive oil to prevent clumping. Set aside.

In a sauté pan on medium heat, put 1 tablespoon of butter. Place your onions and your garlic and let sweat, until you can really smell them. Next, add your Kalamata olives and cherry tomatoes. Deglaze your pan with white wine and lemon juice, then add spinach and basil and let wilt for 30 seconds. Finish with two tablespoons of butter, feta cheese, salt and pepper.

In a separate pan, add 1 tablespoon of butter, the shaved asparagus, and salt and pepper. Sauté for 1 minute and serve with the orzo and lamb. Drizzle the port wine reduction over the entire dish and enjoy. Serves 3.


This is a light, flavorful dish that's currently on our menu. The lamb sirloin has a very mild game flavor. I would suggest this cut to people who have never tried lamb. The reduction is sweet to balance the lemon and salt in the orzo.

— Submitted by executive chef Bon Hewlett


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