Lamb Sirloin Roast


Totally delicious, incredibly tender, and simple to prepare, this lamb sirloin roast seasoned with ras el hanout is a great quick supper.

Lamb Sirloin Roast is the Best Cut

Matt Taylor-Gross / Food Styling by Debbie Wee

Active Time:
15 mins
Total Time:
50 mins
2 servings

Lamb 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 lamb sirloin roast is an easy and quick supper for two to three people. It’s seasoned with ras el hanout, an earthy spice blend used throughout North Africa that contains up to 30 spices. The exact blend varies by household and brand, but often includes turmeric, cinnamon, cumin, cardamom, anise, and mace. Mixing flour with the spices and using it to coat the meat helps the meat brown while it is seared.

You can serve this roast with any number of sides; roast or mashed potatoes pair nicely with it, as do carrots and brussels sprouts. We like to make sure to have 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 or served cold atop a salad.


  • 1 1/4 pounds lamb sirloin roast, trussed

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon all-purpose flour

  • 1/2 teaspoon ras el hanout

  • 1/4 teaspoon freshly ground black pepper

  • 2 teaspoons canola oil

  • Flaky sea salt and lemon wedges, for serving


  1. Preheat oven to 400°F. Combine salt, flour, ras el hanout and black pepper in a small bowl. Rub salt mixture over lamb sirloin roast. Set aside.

  2. Heat canola oil in a medium oven-proof skillet over moderately high heat until shimmering. Brown lamb on all sides, about 8 minutes. Tilt pan and spoon off excess fat. Transfer pan to oven and roast until lamb is medium-rare, 125°F, about 30 minutes. Tent roast with foil and rest for 10 minutes. Slice lamb thinly against grain, sprinkled with flaky salt, and serve with lemon wedges.

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