Recipes Dinner Meat Dishes Lamb Main Course Lamb Sirloin Roast 4.0 (1) Add your rating & review Totally delicious, incredibly tender, and simple to prepare, this lamb sirloin roast seasoned with ras el hanout is a great quick supper. By Anna Painter Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Matt Taylor-Gross / Food Styling by Debbie Wee Active Time: 15 mins Total Time: 50 mins Servings: 2 servings Jump to recipe 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. Cook Mode (Keep screen awake) Ingredients 1 1/4 pounds lamb sirloin roast, trussed 1 1/2 teaspoons kosher salt 1 teaspoon all-purpose flour 1/2 teaspoon ras el hanout 1/4 teaspoon freshly ground black pepper 2 teaspoons canola oil Flaky sea salt and lemon wedges, for serving Directions Preheat oven to 400°F. Combine salt, flour, ras el hanout and black pepper in a small bowl. Rub salt mixture over lamb sirloin roast. Set aside. Heat canola oil in a medium oven-proof skillet over moderately high heat until shimmering. Brown lamb on all sides, about 8 minutes. Tilt pan and spoon off excess fat. Transfer pan to oven and roast until lamb is medium-rare, 125°F, about 30 minutes. Tent roast with foil and rest for 10 minutes. Slice lamb thinly against grain, sprinkled with flaky salt, and serve with lemon wedges. Rate It Print