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Grilled Lamb Sirloin

The lamb pairs well with our Textbook Vineyards "Mise en Place" Oakville Cabernet Sauvignon and Spicerack Vineyards "Punchdown" Sonoma Coast Syrah

2 Tbsp fresh lemon juice
2 tsp finely grated lemon zest
1 1/2 tsp chopped rosemary
1 garlic clove, chopped
Freshly ground pepper
1 Tbsp olive oil
Two 8-ounce lamb sirloins, butterflied

In a food processor, combine the lemon juice, lemon zest, rosemary, garlic and 1 teaspoon of pepper and pulse to blend. With the machine on, slowly pour in 1 tablespoon of the olive oil until a paste forms. Spread tablespoon of the lemon paste all over the lamb and refrigerate for 20 minutes.

Season the lamb with salt and grill over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 125° to 130° for medium rare. Transfer the lamb to a platter and let rest for 5 minutes.

Carve the lamb across the grain into 1-inch slices and serve with steamed spinach and roasted potatoes tossed with sea salt and olive oil.

Serves 4

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