Cut the halal beef bacon into small lardons (cubes). Place them in a cold skillet and turn heat to medium-low. Cook slowly for 7-9 minutes, stirring occasionally, until they are golden brown and crispy. Remove lardons with a slotted spoon and set aside, reserving the rendered fat in the pan.

Pat the halal lamb sirloin dry with paper towels and season generously with salt and pepper. Increase the heat in the same skillet to medium-high. Add 5g of butter to the pan if needed.

Sear the lamb sirloin for 4-5 minutes per side for medium-rare, or until a deep crust forms and internal temperature reaches 57°C (135°F). Remove lamb from pan and let rest for 5 minutes.

While the lamb rests, reduce the heat to medium-low. Add the remaining 5g butter to the pan with the rendered bacon fat. Cook, stirring constantly, for 3-4 minutes until the butter solids turn a nutty brown color and smell fragrant (this is your brown butter sauce). Be careful not to burn it.

Slice the lamb sirloin against the grain. Drizzle with the brown butter sauce and sprinkle with the crispy beef bacon lardons. Serve immediately.