Grillad Lammentrecôte med Röra på Rostade Tomater (Grilled Herb-Marinated Entrecôte of Lamb with Roasted Tomato Sauce)

Grilled Herb-Marinated Entrecôte of Lamb with Roasted Tomato Sauce

Grilled Herb-Marinated Entrecôte of Lamb with Roasted Tomato Sauce

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.Ingalls Photography

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. At their Midsummer celebration in southern Sweden, writer Per Styregard’s friends paired the lamb with a zesty umami-rich sauce of oven-roasted tomatoes, capers, and anchovies. This recipe first appeared along Styregard's story "A Midsummer's Dream."