Try Theo Michaels' Lamb Sirloin recipe this weekend for a unique take on the traditional Easter Sunday Lunch. Lamb sirloin is a cheaper cut than the cannon, but it has great ﬂavour and is wonderfully tender - the cumin crust gives a really nice warmth to the lamb and a bit of crunch!
1 tablespoon cumin seeds
½ tablespoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
A pinch of sugar
A pinch of dried chilli/hot red pepper ﬂakes
Finely grated zest of 1 small lemon
2 pinches of Greek dried oregano
500g/1lb.2oz. sirloin lamb
Salt and freshly ground black pepper
Olive oil, for drizzling (Theo recommends Odysea)
Preheat the oven to 200°C (400°F) Gas 6.
Toast the cumin seeds, coriander seeds, fennel seeds and peppercorns in a dry frying pan for a couple of minutes until they release their aroma, then remove from the heat. Using a pestle and mortar or spice grinder, grind the toasted spices to a coarse grain, then combine with the sugar, dried chilli ﬂakes, lemon zest and oregano. Store in an airtight jar.
The sirloin of lamb is a beautiful cut of meat and needs very little manhandling to get the best from it. At most, score the top of the lamb, the skin side, to stop it curling in the pan. Season the lamb all over with salt and pepper, and then place skin-side down in a hot ovenproof pan and fry for 5 minutes without touching. I mean it, don’t touch it.
After 5 minutes, ﬂip it over, generously cover the top (the side you scored) with the crust mixture, pat it down a little, then transfer to the preheated oven and roast for 6 minutes. Take it out and let it rest for 10 minutes before carving into thick strips at an angle.
Serve with sides of whipped, garlic potatoes, feta & mint greens and roasted tahini cauliﬂower.
Tip: You can add small pile of the crust mixture on the side of each serving plate for sprinkling.