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Roasted Lamb Sirloin

by Joe G in Rouxbe Recipes

Moist and tender roasted lamb sirloin is finished with a full-flavored shallot and red wine pan sauce.

Comments: 6 Views: 28950 Success: 90%
Charles B

roast lamb sirloin w/ pan sauce

this should be fine

Diarmuid B

No pictures in the recipe

The small picures are not displaying.
all I see is a red x in the check box plus the text of the label. The first picture, of the dish, is visible.

Joe G
Rouxbe Staff

Missing Pictures

Hi Diarmuid. All seems fine here. I'll contact you offline. Thanks.

Patrick O

Outstanding!

Ended up getting a 16oz (whole sirloin) from my butcher which was perfect for the 2 of us. Trimmed it of excess fat and silverskin, after searing in a hot pan,15 minutes in a 400 deg oven (I was making the roasted fingerlings as well) and it came out at about 115 deg,tented for 10 minutes and voila, medium rare.
Paired it with a 2004 Castelgiocondo Brunello for a divine Valentines dinner.

Cheers!

Maria K

sirloin

The meat on the plate is 4 slices.I thought we should use odd numbers.

Dawn T
Rouxbe Staff

RE: Number of Pieces

In cooking, just like in life, there are always exceptions. The lamb sirloin was cut into 4 pieces simply because the size of the sirloin dictated the number of slices according to the thickness we wanted them. Cheers!

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