Spiced Lamb Sirloin

Spiced Lamb Sirloin

Cook time: 90 mins + 1 day for prep work
Servings: 2-3
Difficulty: Intermediate

Introducing Chef Dave's flavorful recipe - Spiced Lamb Sirloin with Rice and Slow-Roasted Sweet Carrots. Infused with a medley of aromatic spices, the succulent lamb sirloin promises to warm your taste buds and transport you to new flavor horizons. Paired with fragrant rice and sweet carrots, slow-roasted to perfection. But the real star of the show is the luxurious mustard jus that drapes over each component and elevates the entire dish.

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What you'll learn

  • Learn how to sear the lamb sirloin in a hot pan to create a flavorful crust and seal in the juices.
  • Craft an irresistible rub that elevates the lamb meat to delicious perfection.
  • Whip up a lavish mustard jus that takes the dish to showstopping levels.

Mise En Place

Whisk
Strainer
Chopping Board
Saute Pan
Fine Mesh Strainer
Aluminum Foil
Microplane
Sauce Pot
Tongs
Spoon
Bowl
Sheet Tray
Whisk
Strainer
Chopping Board
Saute Pan
Fine Mesh Strainer
Aluminum Foil
Microplane
Sauce Pot
Tongs
Spoon
Bowl
Sheet Tray

Shopping List

Sweet carrots, 1 bunch

Grapeseed oil, 1/4 cup

Balinese Truffle Salt, to taste

Ground cumin, 10 grams

Ground coriander, 10 grams

Black pepper, 10 grams

Smoked paprika, 10 grams

Ground cinnamon, 10 grams

Kosher salt, 5 grams

Lamb sirloin, 1 pound

Calrose rice, 1 ½ cups

Chives, 1 bunch

Parsley, 1/2 bunch

Unsalted butter, 1/2 cup

Chicken broth, 24 oz

Lime, 1x

Whole grain mustard, 1 tbsp

Mustard oil, 1 tsp

Prep

  1. The Night Before Cooking
  2. Preheat your oven to 300°F.
  3. Wash the carrots and cut off the tops off (leaving them unpeeled). Place in a mixing bowl, along with 1 tablespoon of the grapeseed oil and a pinch of Balinese Truffle Salt. Toss to coat.
  4. Line a sheet tray with aluminum foil. Spread the carrots on the sheet tray, and transfer to the oven to roast.
  5. Roast for 2–2 1/2 hours, rotating the pan every thirty minutes. They’ll be fully soft and slightly dehydrated.
  6. Allow the carrots to cool to room temperature, then cover and transfer to your fridge overnight.

How to cook

  1. To make Chef Dave's Lamb Rub, stir together ground cumin, ground coriander, black pepper, smoked paprika, ground cinnamon, kosher salt in a small bowl until well combined.
  2. In a mixing bowl, combine Chef Dave's lamb rub and the lamb sirloin. Rub the lamb sirloin with love, ensuring that Chef Dave's lamb rub covers the lamb in one even layer.
  3. In a saucepan over high heat, bring 2 cups of water and 1 teaspoon of the grapeseed oil to a boil.
  4. Wash the rice in a mixing bowl until the water runs clear, then drain in a strainer. Stir the rice into the boiling water and reduce the heat to maintain a simmer.
  5. Allow the rice to simmer until the water is below the top of the rice, about 5 minutes.
  6. Stir, turn the heat to low, and cover. Continue simmering for 20 minutes, then turn off the heat and fluff the rice with a fork. Cover and allow the rice to steam for 20 minutes more.
  7. Chop the carrots and transfer to a small bowl. Slice the chives, wash and chop the parsley, and dice the butter. Heat a cast iron pan over high heat.
  8. Add the remaining grapeseed oil. When the oil begins to smoke, add the lamb to the pan, fat side down and turn the heat to medium-high.
  9. Continue cooking, flipping often until the fat is rendered, the exterior is nicely seared, and the center is pink.
  10. Once the lamb is almost finished, add the butter and use a large metal spoon to baste. Remove the lamb from the pan and place it onto a cutting board to rest.
  11. While the lamb is resting, deglaze the pan with 1 cup of broth and the zest and juice of the lime. Bring the sauce to a boil and whisk to emulsify.
  12. Once the sauce has come to the boil, remove the pan from the heat and whisk in the mustard, mustard oil, sliced herbs, and chopped carrots. Stir everything together to yield Chef Dave's signature, beautiful carrot “pesto”!
  13. Carve the lamb and plate it alongside some of Chef Dave's mom’s rice and that delicious roasted carrot pesto. Take a seat and dig in!!