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Lamb Sirloin Roast
This is an easy and quick meal, especially if you're cooking for one or two
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
SERVINGS 2
Section 1: Ingredients
1 lamb sirloin roast
1 teaspoon olive oil
¼ teaspoon dried thyme
4 sprigs fresh rosemary
½ teaspoon dried rosemary
salt and pepper
Section 2: Directions
1. Rub olive oil over both sides of the lamb
2. Slice garlic into thin pieces and then with a sharp paring knife, poke holes in the lamb, then slide one garlic slice in each hole nad follow that with an end piece of fresh rosemary.
3. Grind salt and pepper over the roast, then sprinkle the rosemary and thyme.
4. Preheat oven to 400F
5. Leave lamb to come to room temperature while oven is heating.
6. Place lamb into the oven and cook for 20 minutes - check internal temperature with a thermometer.
7. Serve with vegetables or salad and a little mint sauce.
Lamb Sirloin With Cumin Crust
The cumin crust gives onthis sirloin gives it a really nice warmth and a bit of crunch.
Section 1: Ingredients
1 tablespoon cumin seeds
½ tablespoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
A pinch of sugar
A pinch of dried chilli/hot red pepper flakes
Finely grated zest of 1 small lemon
2 pinches of Greek dried oregano
500g/1lb.2oz. sirloin lamb
Salt and freshly ground black pepper
Olive oil, for drizzling
Section 2: Directions
1. Preheat the oven to 200°C (400°F) Gas 6.
2. Toast the cumin seeds, coriander seeds, fennel seeds and peppercorns in a dry frying pan for a couple of minutes until they release their aroma, then remove from the heat. Using a pestle and mortar or spice grinder, grind the toasted spices to a coarse grain, then combine with the sugar, dried chilli flakes, lemon zest and oregano. Store in an airtight jar.
3. The sirloin of lamb is a beautiful cut of meat and needs very little manhandling to get the best from it. At most, score the top of the lamb, the skin side, to stop it curling in the pan. Season the lamb all over with salt and pepper, and then place skin-side down in a hot ovenproof pan and fry for 5 minutes without touching. I mean it, don’t touch it.
4. After 5 minutes, flip it over, generously cover the top (the side you scored) with the crust mixture, pat it down a little, then transfer to the preheated oven and roast for 6 minutes. Take it out and let it rest for 10 minutes before carving into thick strips at an angle.
~ Tip: You can add small pile of the crust mixture on the side of each serving plate for sprinkling.
Lamb Sirloin with Roasted Garlic Chimichurri Sauce
This lamb sirloin with Argentinian Chimichurri Sauce makes for a perfect Easter Dinner or Easter Lunch! Adding oven-roasted garlic to the chimichurri sauce takes this Argentinian classic to the next level.
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Section 1: Ingredients
2 pounds boneless lamb sirloin
salt, pepper
For the chimichurri sauce
1/2 head garlic you can use up to a whole head
1 bunch fresh parsley
1/2 bunch fresh cilantro
2 tsp dried oregano or 1/2 bunch fresh
3 tbsp vinegar
1/2 cup olive oil
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt + more to taste
Section 2: Directions
For the roasted garlic chimichurri sauce
1. Preheat the oven to 400°F and set a rack in the middle position.
2. Peel off some of the outer layers around the garlic. Make sure to leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
3. Drizzle with 1 tsp of olive oil over the exposed tops of the garlic, wrap in aluminium foil and roast in the oven for 40 minutes.
4. Begin checking the garlic after about 40 minutes. We are looking for a completely soft centre when pierced with a paring knife. You can continue roasting until deeply golden for a more caramelized flavour — check the garlic every 10 minutes to avoid burning. Let the garlic cool slightly.
NOTE:
Separating the head of garlic into individual cloves will make the garlic roast more quickly. Leave the unpeeled garlic cloves intact, toss with olive oil, and roast in a foil packet until soft.
5. Wash herbs and dry them well. Shave parsley leaves from the stems and save stems for a soup. Chop herbs very coarsely. Combine herbs, roasted garlic ( Press on the bottom of a clove to push it out of its paper), vinegar, oil, and spices in a blender. Pulse blender and make pauses to scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until thick sauce forms, about 12 times. Do not feel tempted to add more liquid. In the beginning, the mixture will seem too dry, but as you keep on pulsing, the herbs will release their natural juices and everything will come together to a smooth, green sauce. Season with more salt to taste.
For the lamb
1. Preheat oven to 200 C. Preheat a grill pan over medium-high heat until very hot. In the meantime, use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a crosshatch pattern. Season the meat generously all over with salt and pepper.
2. Transfer the lamb fat side down to the grill pan and cook until the fat renders a bit and the fat side is well browned about 3 to 4 minutes. Using tongs, turn the meat and cook, turning occasionally, until browned all over. Transfer onto a baking sheet and let sit in the oven with a meat thermometer inserted into the centre. Once it reads 145° (medium-rare), take it out, wrap it in aluminium foil and let rest.
3. Once the meat has rested for at least 10 minutes, cut it into slices and drizzle with the chimichurri sauce.
Recipe Notes
Leftover chimichurri sauce keeps in the fridge for up to 2 weeks.
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