Lamb Top Sirloin Roast With Pan Gravy

Ryan AndersonAll Recipes, General, Lamb Recipes

Lamb Top Sirloin Roast with Pan Gravy

Makes 4 Servings
wine WINE PAIRING

A bold, peppery Syrah

Lamb top sirloin, sometimes called lamb chump, is a relatively lean, boneless cut from above the hind leg adjacent to the loin. Cooked whole, it’s like a mini version of a classic Sunday roast, so why not serve it with the traditional accompaniments: whipped potatoes and pan gravy. Add some color to the plate with roasted Brussels sprouts. Pro tip: Tying the roast at intervals with butcher’s twine helps it keep its cylindrical shape and assures even cooking.

INGREDIENTS
  • For the Marinade:
  • Olive oil
  • Fresh Thyme
  • Cumin
  • Garlic cloves, crushed
  • For the Brussel Sprouts:
  • 1lb Brussel sprouts, cleaned & halved
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
    • For the potatoes:
    • 1lb Potatoes (Russets, Yukon Golds, or Heirloom Potatoes)
    • 1/2 cup Milk
    • 1/2 cup Heavy Cream
    • 3 tbsp unsalted butter
    • Kosher salt & pepper, to taste
    • For the gravy:
    • 1/2 cup unsalted butter
    • 1/2 cup all-purpose flour
    • 1 - 1 1/2 quarts meat stock or broth

    DIRECTIONS

    1

    Combine the oil and the other marinade ingredients in a saucepan. Use just enough oil so that it will cover the meat and vary the quantities of the other ingredients depending on how prominent you want their flavors to be. Bring to a simmer then remove from the heat and let cool completely.

    2

    While the marinade cools, tie the roasts at about 1 1/2 -inch intervals with butcher’s twine.

    3

    Pour the cooled marinade over the meat, cover and refrigerate for at least 4-6 hours, or overnight. Remove the meat from the marinade about an hour before you are ready to cook it.

    4

    When ready to cook, toss the Brussels sprouts with their olive oil and salt, spread them out on a baking sheet, and roast them at 425 F until tender, about 20-30 minutes depending on size, turning them about halfway through. Keep warm.

    5

    Make the Whipped Potatoes. Keep warm.

    6

    Heat a heavy pan or cast-iron skillet on medium high. Sear the meat on all sides and continue to cook, turning frequently until the internal temperature reaches 130°F (about medium). The center should be evenly pink. Allow to rest covered on a clean plate, while you make the pan gravy.

    7

    Lower the heat to medium and add a little bit of meat stock (about 1/4 to 1/2 cup) to the pan. Use a wooden spoon or a whisk to scrape and loosen all the browned bits (fond) from the bottom of the pan. Add butter and when it melts stir in the flour to make a roux. Whisking or stirring continuously to prevent it from burning, cook the roux for 2-3 minutes until it turns a light golden-brown color.

    8

    Begin adding the stock or broth to the pan, still stirring constantly. Start with a small amount, whisk until smooth, and then add more. Continue this process until you've added all the liquid, or until the gravy reaches your desired consistency. (You can adjust the thickness by adding more or less stock.) Let the gravy simmer for about 5-10 minutes, stirring occasionally. This will allow the flavors to meld and the gravy to thicken further.

    9

    Cut the roasts into thick slices and serve with the potatoes, Brussels sprouts, and gravy.

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