YIELD: 6-8 servings
3 lbs. bottom sirloin flap, trimmed
For marinade:
½ cup extra virgin olive oil
¼ cup cane cider vinegar
3 Tbsps. kosher salt
2 Tbsps. fresh cracked black pepper
2 Tbsps. coriander seed
2 Tbsps. mustard seed
1 Tbsp. celery salt
1 Tbsp. chili powder
pinch of cayenne
For lamb jus:
3 lbs. lamb bones, charred
1 lb. lamb scrap pieces, roasted
3 lbs. mirepoix (onion, carrots, celery), rough chop
1 bunch fresh tarragon
2 fresh bay leaves
3 qts. vegetable stock
1 ½ cups red wine
2 Tbsps. coriander seed
2 Tbsps. kosher salt
1 Tbsp. black peppercorns
For lentils:
4 cups black lentils, soaked
½ cup pomegranate molasses
2 qts. lamb jus (recipe follows)
kosher salt, to taste
fresh cracked black pepper, to taste
½ cup roasted walnuts, roasted, chopped
1. For marinade: In small bowl, combine all marinade ingredients, except beef, to form a paste. Liberally rub meat with seasoning paste and allow to marinate, refrigerated, for 2 to 4 hours.
2. For lamb jus: Place all lamb jus ingredients in large stockpot over medium heat. Bring to a simmer, but do not allow to boil. Cook until reduced by half. Reserve until ready to use.
3. For lentils: Place all lentil ingredients, except walnuts, in a Dutch oven over medium heat. Braise until lentils are tender and season to taste with salt and pepper. Garnish the chopped walnuts and reserve until ready to use.
4. To prepare: Preheat grill over medium-high heat. Grill sirloin flap to desired doneness. Slice thinly and serve over braised black lentils.
