The winning Lamb Sirloin Recipe, Iron chef 2015

Mark your calendars, the Iron Chef competition 2016 is scheduled for October 14th, 2016. Last year, the winner was chef Teddy Bouroncle, Complex Executive Chef at the Marriott Aruba Resort & Stellaris Casino. His entree COCOA LAMB SIRLOIN WITH PUMPKIN PUREE, received the highest number of points from the judges. This week, this recipe is featured in the USMEF, US Meat and Export Federation, during their annual BOD, board of directors meeting! They will have all their international buyers in to meet exporters and they will have the lamb sirloin recipe from Aruba, featured at the reception. That should create bit of buzz for us, getting in front of producers and exporters, kudos to Teddy!

Upon the request of Elizabeth Wunderlich, “I need to make it into quantities that a housewife in Topeka can follow,” Teddy rewrote the instructions in simpler terms, and it sounds yummy.

COCOA LAMB SIRLOIN WITH PUMPKIN PUREE

LAMB AND MARINADE:

6oz lamb sirloin steak (180gms)

2.5tbsp minced garlic (10gms)

Rosemary 2oz

Parsley 2oz

Olive oil 100ml

Marinate the sirloin in garlic, rosemary, parsley and olive oil for at least one hour. Sear in a sauté pan over medium heat to medium/medium rare (3/4″ thick is about 3 minutes/side).

FOR SAUCE:

Green peppercorns 1oz

Onion, ½ finely chopped

Garlic 1oz

Olive oil 1oz

Dijon mustard 1tbsp

Brandy 2oz (1/4 cup),(50ml)

Reduced lamb stock 3 cups –can they substitute beef stock if grocer doesn’t carry lamb stock? Yes

Butter 3.5tbsp (<1/2 stick)

Cocoa powder 1tbsp

Thyme 1oz

In a sauté pan over medium heat, toast the green peppercorns and add onions and garlic and olive oil and sauté until transparent; add Dijon mustard, brandy and stock, thyme and cocoa and reduce until thickened. Right before serving, add butter to give texture and brightness to sauce.

PUMPKIN PUREE:

Pumpkin 2lb PEELED, CUBED, ROASTED

Garlic 5oz

Brown sugar 4oz

Thyme 1oz

Butter 100gr

Heavy cream 100ml

Olive oil 100ml

Roast pumpkin with olive oil garlic, sugar, and thyme for 20 minutes at 400 degrees F or until soft.  Put pumpkin in blender with butter and cream and puree.

Teddy Bouroncle

Complex Executive Chef| Aruba Marriott Resort & Stellaris Casino