Lamb Sirloin with Honey Balsamic Sauce Recipe

4 Servings
1 pound boneless lamb sirloin
cup beef broth
cup red wine
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch
2 teaspoons butter
2 teaspoons olive oil
teaspoon toasted sesame oil
Cut the sirloin into 4 equal pieces. Place the meat between sheets of plastic wrap and pound with a flat mallet to a thickness of to inches.In a small bowl, stir together broth, wine, vinegar, honey, and cornstarch.Melt butter in olive oil, over medium-high heat. When the butter sizzles, add the pieces of lamb. Cook, turning once, until lamb is well browned on both sides, and pink in the center. Transfer to a plate and keep warm.Add broth to the pan, increase heat to high, and bring to a boil, stirring often. Boil and stir until thickened (about 1 minute). Pour over the lamb, then drizzle with the sesame oil.