The lamb sirloin roast is the new darling of my dinner table. Recommended by my favorite butcher, Lupin Midlin at Fleishers in Brooklyn, the sirloin roast is a tender and flavorful cut. Sirloin is the muscle that connects the loin to the hind leg. Sometimes sold as part of the leg, it can also be cooked separately, trussed for a roast or grilled as a flavorful steak.
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.
Roasted Lamb Sirloin
Total: 50 min; Serves: 2–3