Sri Lankan Spiced Lamb Top Sirloin

“The subtle flavors of the toasted Sri Lankan spice miz marinated with the lightly grilled Colorado lamb really compliment the toasty oak, spice, vanilla and cocoa powder which are some of the key characteristics of the 2011 Cyrus.”

-Mark Saltar, Executive Chef at Robert Morris Inn

6 Tbls. Olive Oil
2 Cloves Sliced Garlic
4 5 oz. Lamb Sirloin
(Lamb strip loin can also be used if desired)

Sri Lankan Spice Mix:
2 Tbls. Whole Cumin Seed
1 Tbls. Whole Coriander Seed
1 Tsp. Mustard Seed
1 Tsp. Ground Turmeric
1 Tsp. Paprika
1 Tsp. Fenugreek
1-½ Tsp. Cayenne Pepper
1 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
3 Each Bay Leaves

Toast the cumin seed in a dry pan for 1 minute, add the coriander seed followed by the mustard seed sauté for another minute.Add the remaining spices off the heat and mix together.
Place the spice mix in a coffee grinder and grind until a powder.Mix the lamb together with the spices, garlic and olive oil and marinade for 1hr.
Drain the meat, season with kosher salt and grill until medium rare approximately 3-4 minutes on each side. Rest for 2 minutes before slicing. Serves 4