Lamb Sirloin Recipe

Prepare marinade

In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, red wine vinegar and Dijon mustard. Whisk until combined.

Season lamb

Pat the 1 lb lamb sirloin dry with paper towels. Rub the marinade all over the lamb, pressing it into any crevices. Sprinkle kosher salt (1.5 tsp) and freshly ground black pepper (1 tsp) evenly over the meat.

Marinate

Place the lamb in a shallow dish or resealable bag and refrigerate for at least 1 hour and up to 6 hours to let flavors penetrate. Remove from refrigerator 30 minutes before cooking to come toward room temperature.

Preheat and sear

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs olive oil to the pan. When oil shimmers, sear the lamb on all sides until well-browned, about 2–3 minutes per side, using tongs to hold edges—total searing time 6–8 minutes.

Roast to doneness

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 120–125°F for rare (about 8–10 minutes), 130–135°F for medium-rare (about 10–12 minutes), 140–145°F for medium (12–15 minutes). Use an instant-read thermometer inserted into the thickest part of the sirloin to check temperature.

Rest the meat

Remove lamb from oven and transfer to a cutting board. Tent loosely with foil and rest 10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Sauté shallot

While the lamb rests, place the skillet back over medium heat (use caution, handle will be hot). If there is excessive fat, pour off all but about 1 tbs. Add the chopped shallot and sauté 1–2 minutes until softened and translucent.

Deglaze and reduce

Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half, 4–6 minutes.

Add stock & finish

Add 1 cup beef or lamb stock and the honey. Simmer until sauce reduces by about one-third and slightly thickens, another 4–6 minutes. Stir in cold cubed butter 1 piece at a time off the heat to emulsify the sauce into a glossy finish. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper.

Strain (optional)

If you prefer a smooth sauce, strain through a fine-mesh sieve into a small saucepan and keep warm until serving.

Slice the rested lamb sirloin against the grain into 1/4–1/2 inch slices. Arrange on a warm platter, spoon pan sauce over or serve alongside. Garnish with chopped fresh parsley and lemon wedges. Serve immediately.