Overnight Marinated Burgundy Black Pepper Lamb

Ingredients

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ketchup

  2 tbsp or 30g

• Molasses

  2 tbsp or 40g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Lamb cubes

  Domestic, for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, raw

  2 lb or 907g

Directions

1. In a bowl, whisk together the olive oil, salt, black pepper, garlic, ketchup, molasses, and red wine to make the marinade.
2. Add the lamb cubes, toss to coat well, cover, and refrigerate 6–24 hours. When ready to cook, drain and discard the marinade; pat the lamb dry.
3. Heat olive oil in a large skillet over high heat until shimmering. Sear the lamb in a single layer (work in batches if needed) for 1–2 minutes per side, then reduce heat to medium and cook 3–4 minutes more.
4. Cook to an internal temperature of 145° for medium-rare or about 150° for medium. Let rest 3 minutes before serving.