lamb sirloin roast: so easy, a dumbass can do it UPDATE: this post was updated to reflect and properly acknowledge the culinary contributions of mr. rob israel, without whom the lamb roast would still be lying on the counter, raw. he gets all the props for perfectly cooking this gorgeous hunk of flesh. ——————————————————————————————————————— suppose you have a freezer full of delicious meat. a freezer so full that when you open it, you have to shield your head from the avalanche of perfectly portioned chops, steaks and plump Italian sausages that comes cascading down. suppose it’s the night before the Superbowl and you forget to pull out ANY of the 5,398,397 cuts of meat in your freezer out to defrost. even though you know you have to cook dinner for friends. take yourself to the butcher the day of the big game and take your chances. if you’re lucky, you’ll come out with a lamb sirloin roast.  i did. i’d never made one before, but how hard could it be? plus, i had a secret meat weapon: rob israel. he can roast nearly anything to shimmering pink perfection. we rubbed our lamb with nearly the same garlicky herb rub as covered the roasted boneless pork shoulder i wrote about here last month: fresh chopped garlic, kosher salt, black pepper, olive oil, dried thyme and fresh minced rosemary. you don’t need measurements to do this - dump it all in a bowl, mix it up with your hands, then slather it on the meat. if it doesn’t cover it, make more. roast it uncovered at about 400 for about 20 minutes per (uncooked) pound - our roast was about three pounds - and then take it out and let it rest. untie that sucker. after it has rested for 10 minutes, slice it as thin as you can. try not to eat it off the cutting board. i made yogurt pomegranate sauce to go with it:  mix 1 small container full-fat Greek yogurt with half a cup of pomegranate seeds, two minced gloves of garlic, and a couple tablespoons of pomegranate molasses (if you don’t have any, reduce some pomegranate juice in a saucepan instead.) no recipes for leftovers forthcoming - there won’t be any, trust me.

lamb sirloin roast: so easy, a dumbass can do it

UPDATE: this post was updated to reflect and properly acknowledge the culinary contributions of mr. rob israel, without whom the lamb roast would still be lying on the counter, raw. he gets all the props for perfectly cooking this gorgeous hunk of flesh.

———————————————————————————————————————

suppose you have a freezer full of delicious meat. a freezer so full that when you open it, you have to shield your head from the avalanche of perfectly portioned chops, steaks and plump Italian sausages that comes cascading down.

suppose it’s the night before the Superbowl and you forget to pull out ANY of the 5,398,397 cuts of meat in your freezer out to defrost. even though you know you have to cook dinner for friends.

take yourself to the butcher the day of the big game and take your chances. if you’re lucky, you’ll come out with a lamb sirloin roast.  i did.

i’d never made one before, but how hard could it be? plus, i had a secret meat weapon: rob israel. he can roast nearly anything to shimmering pink perfection.

lamb sirloin raw

we rubbed our lamb with nearly the same garlicky herb rub as covered the roasted boneless pork shoulder i wrote about here last month: fresh chopped garlic, kosher salt, black pepper, olive oil, dried thyme and fresh minced rosemary. you don’t need measurements to do this - dump it all in a bowl, mix it up with your hands, then slather it on the meat. if it doesn’t cover it, make more.

roast it uncovered at about 400 for about 20 minutes per (uncooked) pound - our roast was about three pounds - and then take it out and let it rest.

untie that sucker.

tie3

after it has rested for 10 minutes, slice it as thin as you can. try not to eat it off the cutting board.

i made yogurt pomegranate sauce to go with it: 

mix 1 small container full-fat Greek yogurt with half a cup of pomegranate seeds, two minced gloves of garlic, and a couple tablespoons of pomegranate molasses (if you don’t have any, reduce some pomegranate juice in a saucepan instead.)

no recipes for leftovers forthcoming - there won’t be any, trust me.

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