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 chop garlic, herbs and zest. Add to the oil with salt and pepper.
With a sharp knife, cut lightly into the fat side of the sirloin and 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
Preheat the oven to 350’
When ready to cook the lamb, scrape as much of the herbs and garlic off as possible.
Add 2 tbsp of the marinade oil to a nonstick 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 it in the oven.
Lamb should take about 15-25 minutes to cook depending on size. Refer to the cooking chart below for the desired doneness.
About halfway through cooking, add a tbsp of butter to the top of the sirloin. Spoon the remaining herbs and garlic that were 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 it from the pan and place it into a piece of tin foil. 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 sucked back into the meat.
Wait 5 minutes – Slice and Serve!
Rare: 120°F to 125°F or 50°C to 55°C
Medium-Rare: 130°F to 135°F or 55°C to 60°C
Medium: 140°F to 145°F or 60°C to 65°C
Medium-Well: 150°F to 155°F or 65°C to 70°C
Well Done: 160°F and above or 70°C and above