Joanne Weir Follow @ChefJoanneWeir

Lamb Sirloin Roast

Lamb Sirloin Roast

The lamb sirloin roast is the new darling of my dinner table. It’s a tender and flavorful muscle that connects the loin to the hind leg. Sometimes it’s sold as part of the leg, it can also be cooked separately which you will see here.  Serve this with a Greek Salad with Caper Leaves and tomato breadsticks, just like I made on the show!  Quick supper for two to three people and the leftovers are wonderful tucked into a sandwich.

 Serves 2-3


1 ¼ pounds lamb sirloin
Salt and freshly ground black pepper
1 teaspoon dry Greek oregano
1 tablespoon olive oil Flake or Maldon salt


Using cotton kitchen string, tie the roast to make a compact bundle. Rub the lamb with salt, pepper and oregano. Preheat an oven to 400 F. Warm the olive oil in an ovenproof frying pan. Brown the lamb on all sides until light golden, about 8 minutes.

Place in the oven until the internal temperature is 125 F.

Remove from the oven and let rest, tented with foil for 10 minutes.

Remove the strings, slice and serve with flake or Maldon salt.