Lamb Sirloin Roast
- Garlic – 2 cloves
- Oregano 1 stick
- Rosemary ½ stick
- Thyme 3-4 sticks
- lemon zest – One strip
- Salt and Pepper – to taste
- olive oil ½ cup
- Lamb Sirloin approx. 800 grams
Finely chops garlic, herbs and zest. Add to the oil with salt and pepper
With a sharp knife, cut lightly into fat side of the sirloin, try not to cut into the meat. Should make a diagonal cut pattern.
Place marinade and lamb into a bag to marinate – 2-6 hours
Pre heat the oven to 350’
When ready to cook the lamb, scrape as much of the herbs, garlic off as possible.
Add 2 tbsp of the marinade oil in a non stick oven proof pan and set on medium high heat.
When the oil is hot, place the lamb in the pan fat side down.
Move it around in the pan, let the fat start to melt, and caramelize.
When it is a rich golden brown, flip it over and place in the oven.
Lamb should take about 15-25 minutes to cook depending on size. Refer to cooking chart below for desired doneness.
About half way through cooking, add a tbsp of butter to the top of the sirloin. Spoon the remaining herbs and garlic that was scraped off earlier. Give it a good mix in the pan and finish cooking.
When you are a degree or two off of your desired cooking temperature, pull the sirloin out of the oven, remove from the pan and place into a piece of tinfoil. Cover it up. This is called letting it rest.
The lamb will continue to cook those last few degrees while some of the juices get sucke back into the meat.
Wait 5 minutes – Slice and Serve!
120°F to 125°F
50°C to 55°C
130°F to 135°F
55°C to 60°C
140°F to 145°F
60°C to 65°C
150°F to 155°F
65°C to 70°C
160°F and above
70°C and above