8 Servings 6 min Cook
1/2 Tsp Salt
1/2 Tsp Pepper
1 Cloves, minced Garlic
1/2 Cup Olive Oil
4 Fl oz Red Wine
2 Tbsp Ketchup
6 Tsp Molasses
2 Lb Lamb Cubes
Whisk all ingredients (excluding lamb) for the lamb marinade.
Make sure all tips are similar in size.
Add lamb tips, cover and refrigerate overnight for best flavor.
Drain marinade and place lamb in skillet coated with olive oil.
Sear tips on high heat 1-2 minutes.
Continue to cook for 3-4 minutes on medium heat.
Times may vary depending on size and thickness of your tips.
Internal temperature should read 145 degrees F for medium rare and 150 degrees F for medium.
Enjoy!
Recipe inspired by: https://thefrontporchgourmet.
com/2014/07/30/letter-to-mary-about-your-lamb-burgandy-pepper-lamb-herb-whipped-potatoes/
