Reverse-seared lamb sirloin from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 168) by Peter Sanagan

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Accompaniments: Grilled asparagus with Mediterranean flavors

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Marinate lamb for at least 12 hours.

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