Roasted Lamb Sirloin
February 27, 2020 • 0 comments
Totally delicious, incredibly tender and simple to prepare, this sirloin roast is a great quick supper for two to three people. You could serve it with any number of sides, but I like it best eaten in thin slices straight off the cutting board, with plenty of crusty bread to mop up the flavorful juices. The leftovers, should you be lucky enough to have them, are wonderful tucked in a sandwich.
- Prep Time:
- Cook Time:
- Servings: 2-3
Directions
- 1 ¼ pounds lamb sirloin roast
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon rosemary
- ½ teaspoon mint
- ½ teaspoon mustard seed
- 1 teaspoon garlic
- 2 teaspoons canola or vegetable oil
Preheat the oven to 400° F. In a small bowl
Rub the spices over the sirloin roast. Set aside.
In a medium ovenproof skillet, heat the canola oil over moderately high heat until shimmering. Brown the lamb on all sides, about 8 minutes. Tilt the pan and spoon off the excess fat.
Roast to medium-rare, 125°, about 30 minutes.
Tent the roast with foil and rest 10 minutes.
Slice thinly against the grain and serve immediately
