LAMB SIRLOIN ROAST Serves 4-6 

The Lamb Sirloin is a nicely sized portion of the leg; it is more or less interchangeable with a well-trimmed piece of the more familiar “leg of lamb”. Cooked to medium rare, both cuts are gloriously tender.

1.5 - 2 lbs Lamb Sirloin or leg

3 cloves Garlic, minced

¼ cup Parsley, chopped

1 Lemon, zested

Salt & Pepper

Optional: white wine, butter 

  1. Preheat oven to 375°.

  2. Season lamb with garlic, parsley, and lemon zest, plus, ¾ tsp salt and ¼ tsp pepper per pound of lamb.

  3. Brown lamb on all three sides, starting with the fat cap, over medium-high heat.

  4. When lamb is nicely browned, transfer to oven and cook until the center of the roast registers 130°, 15-20 minutes.

  5. Let the lamb rest for 10 minutes before serving; squeeze the juice of the zested lemon over the roast for a nice pop of acidity. 

  6. Extra credit: deglaze the pan with ¼ cup white wine, then add the juice of a lemon and a knob of butter and reduce until sauce reaches desired thickness.

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