Unbelievably Tender Lamb Sirloin, With Rosemary Lemon Mint Rub

This Lamb Sirloin is simply prepared with a Rosemary Lemon Mint Rub, then oven roasted, making it unbelievably tender. Lamb Sirloin is the ideal cut of meat for the chosen few, because they typically weigh 1-2 lbs / 0.5 – 1 kg making them the ideal size for a Sunday roast for 2 – 3 people. Use this petite Sirloin roast recipe to ensure a delicious, juicy, savory roast that everyone will enjoy!

This Sirloin roast takes up little prep time. The rub is the perfect flavor accompaniment with bright citrus notes, pungent garlic and herbs adding to the pastoral flavor of the Lamb. The rub also acts as a crust ensuring the juiciness of the Lamb.

Is Lamb Sirloin Tender?

Yes, very tender. There is some silver skin on one side that needs to be removed. Once removed, this is a spectacular cut of meat, no gristle, no bone.

Is it fatty? Lamb sirloin has a layer of fat on the one side. I recommend keeping this fat on the meat during roasting, as it holds a lot of flavor and adds moisture to this lean cut of meat. This fat provides grassy robust flavor and a protective layer as the meat cooks, ensuring the tenderness of the meat is retained. Remove it once it’s on your plate if you don’t care for it.

Scroll down to below the recipe card to see exactly how much fat is in Lamb Sirloin. You will also see more nutrition facts including the calories per serving.

What Cut is Lamb Sirloin?

So what is Lamb Sirloin? It is muscle that comes from the leg of Lamb. If you have ever enjoyed a Lamb leg, then you have enjoyed Lamb Sirloin. It is positioned between the loin and the leg, but usually sold as part of the leg. Lamb Sirloin cut is tender, so it does not need to undergo slow cooking. Scroll down to see the various ways Lamb Sirloin can be cooked.

Lamb Sirloin steaks are the result of a whole Sirloin being sliced into medallions. As Lamb Sirloin is boneless, it lends itself well to being sliced into steaks. Cut the Sirloin into thick or thinner pieces as you wish. Thick pieces lend themselves better to a rare -medium cooking temperature. Lamb Sirloin steaks can be pan fried, grilled and seared. They are easier to serve, as they are already cut and portioned, and they take quicker to cook than a whole Lamb Sirloin.

A boneless Lamb Sirloin tip roast is the way to go if you want to serve a roast but only have 2-3 people.

Stemple Creek Ranch

Full Transparency: This is NOT a paid advertisement for Stemple Creek Ranch. Rather it is a genuine appreciation for their high quality U.S. Lamb.

Stemple Creek Ranch is a family run ranch in Northern California. They raise a variety of breeds of cattle, sheep and pigs. You can learn more about the Ranch here. What I want to talk about is their Lamb! Their practice of soil health and organic practices shows up in the meat. Their Lamb (as well as their beef) is grass fed and grass finished. The pastoral flavor of this Lamb is evident with every bite.

If you enjoy pork, beef and Lamb, and recognize the importance of animal husbandry – then look no further than Stemple Creek Ranch. The animals are able to roam and graze on certified organic open pastures. They are never given corn, soy, or other grains and they don’t spend their final days (or any days) in a feedlot.

Lamb Sirloin Price

Lamb is not the cheapest meat on the market these days. Grass fed and finished Lamb is even more pricey, but it is worth it.

Stemple Creek Ranch charge $34.99 for Lamb Sirloin weighing 1.5 – 2 lbs. This is a good price for this quality of meat. We bought a ‘Rancher’s Reserve Lamb Box’ which was more economical than buying individual cuts.

Ingredients For This Petite Lamb Sirloin Roast Recipe

• Lamb Sirloin: I used a whole one from Stemple Creek Ranch.
• Rosemary: fresh, whole sprigs.
• Lemon: fresh, zest only.
• Mint: fresh.
• Salt: sea salt.
• Pepper: black, cracked.
• Garlic: fresh.
• Oil: Olive oil.

How To Prepare And Cook Lamb Sirloin

Lamb Cooking Temperature Guide

Use a digital thermometer to know the internal temperature exactly. Place the probe into the center of the meat.

Preferred Doneness	Internal Temperature	Cooking Time
Medium rare	145 degrees F / 63 degrees C.	20 – 25 mins per lb / 0.45kg
Medium	160 degrees F / 71 degrees C.	25 – 30 mins per lb / 0.45 kg
Well done	170 degrees F / 77 degrees C.	30 – 35 mins per lb / 0.45 kg

I cooked my Lamb Sirloin roast to a medium level of doneness. It took about 40 – 45 minutes.

Ways of Cooking Lamb Sirloin Roast

So, what cooking method is good for lamb? Good question! This particular cut of Lamb allows for a dry high heat, method of cooking. Roasting and grilling a Sirloin roast are ideal ways of cooking it.

Pan sear, then oven cook. Sear the meat in hot oil, then place it in a preheated hot oven to finish cooking it.

Grilling. When grilling Lamb Sirloin I recommend butterflying it for more even cooking. This means the Lamb gets sliced down the middle without cutting it in half. The result is one larger, flatter piece of meat. Grill for about 7-8 minutes on each side until the desired temperature is reached. See cooking temperature guide above.

Oven roasted. The easiest way is to cook it is the way I have done it in this Lamb Sirloin roast recipe. Prepare it, roast it, serve it. As this is a petite Lamb Sirloin, cooking it in the oven is fairly quick.

Instant Pot. Instant Pot sirloin roast is another way to cook Lamb Sirloin. Press the ‘Saute’ button on the Instant Pot and add oil. Sear all sides of the Sirloin in the oil, then add 8 fl oz / 235 ml of stock. Cook on high pressure for 15 minutes. This braising style of cooking this cut of meat will produce a liquid (stock plus meat juices) which can used to make a sauce.

Air Frying. Air frying Lamb Sirloin is another quick and easy way to cook it. Slicing the whole Sirloin into 1 inch / 2.5cms boneless steaks is the best approach. Prepare the steaks with oil then the rub and air fry for 10 minutes at 180 C. / 360 F. Turn the steaks after 5 minutes of cooking.

Serving Suggestions

In addition to serving Lamb Sirloin roast with baby potatoes, carrots and beans, I recommend serving this Sirloin of Lamb with Portobello Mushrooms and Crispy Red Potatoes.

A Tip From Me

For pricier cuts of meat, buy them in bulk if possible. Freeze the meat and you’ll have a steady supply of protein ready to defrost at a minute’s notice.

Got Questions?

I’ve got answers – hopefully!