On this particular day, I was working on a beet salad and thought it would be quite nice to serve lamb with the earthy flavors of beet on the side and creamy mashed potatoes to even the playing field.
The beet salad is coming your way soon because I think it's lovely and unexpected way to enjoy beets (no Frisee greens with this one folks!)
But the highlight here is the lamb sirloins. These boneless lean lovelies lend themselves perfectly to a simple marinade with olive oil, rosemary leaves , loads of garlic and some kosher salt. All of this is pulverized to a chunky paste in a Magic Bullet type food processor, rubbed all over the meat on both sides and set aside.
I opted to roast them in the oven but these would be just so good on an outdoor grill too. My. Hubby was just not feeling it that particular evening so oven it was.
For a nice medium (and please folks, if you want to eat you lamb well done akin to leather, I say why bother! Move on to another meat) 20-25 minutes in the oven at 400 deg. F does the trick. On the outdoor grill 10-12 minutes per side will work just fine.
Of course as with any protein, rest it before you cut it.
The flavors are just so refreshing and the simplicity is all that you need. No need to fuss up the lamb!
And did I mention, that it looks so elegant on the plate that it will floor your guests and they'll never guess you weren't slaving in the kitchen to get dinner done. Wait until you see the beet salad to go with and then you'll really have something special to go with this lamb.
Give it a try!