1. Preheat oven to 250°F.
2. Brush lamb with 2 t oil, then roll in sumac in flat dish, let rest.
3. Heat 2 T oil at medium high in skillet to hold lamb.
4. Add lamb and sear all sides till brown.
5. Place in oven until internal temperature reaches 130°F.

Wine Demiglace:

1. Deglaze pan at medium with wine then add demi-glace. Simmer until thick, add butter.

Blackberry Demiglace:

1. Deglaze pan with 2 T butter.
2. Add shallots and cook until transparent.
3. Add blackberries and wine and reduce to ¼ C.
4. Add demiglace, reduce until thickened, strain.
5. Slice lamb, pour sauce on top, serve.

* Can substitute tenderloins of beef (130˚F), pork (140˚F), or venison (135˚F) 1 C good stock and reduce to about ¼ C.