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Summer is here and it’s grilling season! Here’s a really easy recipe that highlights one of my favorite cuts of meat.. the lamb sirloin!
I love lamb sirloin because it reminds me very much of a beef filet mignon in the texture and taste. And if you’re afraid to cook with lamb… don’t be–it’s the same as cooking with beef! I paired the lamb with a flavorful pistachio pesto and a creamy goat cheese spread.
I highly recommend investing in a meat thermometer if you don’t already have one. It’s the easiest and less stressful way to tell when to take your meat off the grill/pan/etc. I personally love the ones that have a long cord attached to a small screen that you can set the temperature and it will alarm when it hits that exact temperature, signaling it’s done.
Ingredients
Pistachio pesto
- 1 1/2 cup packed fresh basil
- 3/4 cup roasted pistachios unsalted
- 1 cup extra virgin olive oil
- 1 tablespoon nutritional yeast (for dairy free version, otherwise use 1/4 cup grated parmesan cheese)
- 4 cloves garlic
- 1/4 tablespoon kosher salt or more to taste
- 1/4 tablespoon fresh cracked black pepper or more to taste
Flatbread
- 4 naan bread I like to use the plain
Goat cheese spread
- 6 oz goat cheese room temperature
- 1/4 cup heavy cream
Lamb and seasoning
- 4 lamb sirloins About 1 pound total
- kosher salt
- fresh cracked black pepper
- paprika
Instructions
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Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.
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Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.
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Mix together the goat cheese and heavy cream and set aside.
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If you don't have a traditional grill (like me because... NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.
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Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.
Assembling the flatbreads
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Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.
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Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.
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Drizzle the pistachio pesto on top and enjoy!
Check out more grilled lamb recipes and more on American Lamb’s website!
What do you think?