Grilled Herb-Marinated Entrecôte of Lamb

SpoonFed: Via Saveur

Succulent lamb entrecôte, a well-marbled boneless cut from the sirloin, is blanketed in a marinade of garlic, fresh marjoram, thyme, rosemary, and sage, which caramelize to form a flavorful crust as the lamb grills.

Photo by: Felix Odell

Photo by: Felix Odell

INGREDIENTS

  • FOR THE LAMB:
  • 2 lb. lamb entrecôte (boneless sirloin), trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup olive oil
  • 3 tbsp. minced marjoram
  • 3 tbsp. minced rosemary
  • 3 tbsp. minced sage
  • 3 tbsp. minced thyme
  • 8 cloves garlic, mashed into a paste
  • FOR THE TOMATO SAUCE:
  • ½ cup roughly chopped basil
  • ¼ cup olive oil
  • 2 tbsp. minced thyme
  • 3 shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 pints cherry tomatoes
  • ½ small Holland chile, seeded and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. capers
  • 5 fillets canned anchovies packed in oil, drained, and roughly chopped
  • 1 large red bell pepper, roasted, peeled, seeded, and roughly chopped
  • Zest of 1 lemon, plus 2 tsp. juice

 

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