In a bowl, combine minced garlic, cumin, smoked paprika, chipotle in adobo sauce, lime juice, olive oil, salt, and black pepper. Mix well to create a marinade.

Marinate the Lamb

Place the lamb sirloin in a large zip-top bag or shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 4 hours, preferably overnight.

Preparing the Olive Purée

Make the Olive Purée

In a food processor, combine the green olives, garlic clove, olive oil, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Cooking the Lamb

Cook the Lamb

Preheat your grill or skillet over medium-high heat. Remove the lamb from the marinade and discard any excess marinade. Grill the lamb for about 6-8 minutes on each side for medium-rare, or until a meat thermometer reads 145°F (63°C). Let rest for 5 minutes before slicing.

Plating

Serve

Slice the lamb sirloin and plate it. Drizzle with aged balsamic vinegar and serve with a side of olive purée.