Preparation time: 8 hrs
Cooking time: 30 mins
- 1 lamb sirloin roast (1-2 lbs), cut into four pieces
- 1/2 cup beef stock/broth
- 2 tbsp pure maple syrup
- 1 tsp spicy brown mustard
- 1 tsp fresh thyme, chopped finely
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tsp kosher salt
- In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. Should take ten minutes. Remove the saucepan from the heat and allow cooling for 20 minutes.
- As the sauce cools, take out your lamb sirloin and gently rinse it with cool water and pat it dry with paper towels. Cut the sirloin into four large chunks.
- Add the minced garlic to the cooled sauce and pour everything into a ziploc bag with the lamb pieces. Allow to marinate for four hours.
- After four hours, remove the lamb pieces and sprinkle the salt over them. Go warm up your grill on med/high heat.
- Grill the lamb on all four sides’ side on med/high heat, a couple minutes per side.
- Check the internal temperature with a meat thermometer, and remove from heat when it reaches 145-150 degrees.
- Allow the lamb to rest for five minutes before serving. That’s it!
Posted by Coba Grills and we thank The Domestic Man for this delicious recipe and the recipe link https://thedomesticman.com/2012/05/29/grilled-lamb-sirloin/amp/