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.
- 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
- 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
Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.
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.
Mix together the goat cheese and heavy cream and set aside.
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.
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
Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.
Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.
Drizzle the pistachio pesto on top and enjoy!
Check out more grilled lamb recipes and more on American Lamb’s website!