Lamb Sirloin Roast

Lamb sirloin roast is a tender and flavorful cut. Sirloin is the muscle that connects the loin to the hind leg. Sometimes sold as part of the leg, it can also be cooked separately, trussed for a roast or grilled as a flavorful steak.

Totally delicious, incredibly tender and simple to prepare, this lamb sirloin roast is an easy and quick supper for two to three people. It’s seasoned with ras el hanout, an earthy spice blend used throughout North Africa that contains up to 30 spices. The exact blend varies by household and brand, but often includes turmeric, cinnamon, cumin, cardamom, anise, and mace. Mixing flour with the spices and using it to coat the meat helps the meat brown while it is seared.

You can serve this roast with any number of sides; roast or mashed potatoes pair nicely with it, as do carrots and brussels sprouts. We like to make sure to have plenty of crusty bread to mop up the flavorful juices. The leftovers — should you be lucky enough to have them — are wonderful tucked in a sandwich or served cold atop a salad.