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Grilled Lamb with Holland House Marsala

Yield: 4 servings | Prep Time: 80 minutes | Cook Time: 15 minutes | Total Time: 95 minutes



  • 4 (8 oz.) steaks, lamb sirloin, fat removed, cut into steaks
  • ½ cup Holland House® Marsala Cooking Wine
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • 1 Tbsp. whole grain mustard
  • 2 tsp. rosemary, chopped


  • 1½ cups fennel, shaved
  • 3 cups arugula
  • ½ cup goat cheese, crumbled
  • ¾ cup strawberries, halved
  • ¼ cup parsley leaves

 Simple Apple Cider Dressing:

Shop Ingredients


  1. For the lamb: In a small bowl, combine Holland House® Marsala Cooking Wine, honey, garlic, salt, black pepper, whole grain mustard and rosemary.
  2. Divide mixture in half. Use 1 portion to marinate steaks. Let marinate for at least 1 hour or overnight.
  3. Pour remaining portion into a 2-quart saucepot and reduce by half. 
  4. Preheat grill to medium-high heat. Grill steaks on first side for about 3-5 minutes. Turn the steaks over and grill for an additional 5-7 minutes, glazing the top side of the steaks.
  5. Remove from heat and let rest, glazing steaks while they are resting.
  6. For the salad: In a small bowl, combine vinegar, mustard, honey and whisk to combine. Slowly drizzle in oil until incorporated. Add salt and pepper to taste. Add fresh herbs for a bright accent.
  7. In a large bowl, combine all salad ingredients and gently toss with dressing.
  8. Serve alongside lamb steaks.