Lamb Sirloin with Roasted Garlic Chimichurri
Lamb Sirloin with Roasted Garlic Chimichurri
INGREDIENTS
Garlic 1 head
Fresh parsley 1 bunch
Cilantro ½ bunch
Fresh oregano ½ bunch
Apple cider vinegar 3 tablespoons
Olive oil ½ cup
Cayenne pepper ¼ teaspoon
Cumin ¼ teaspoon
Black pepper, freshly ground as needed
Sea salt as needed
LET'S GET COOKING!
Preheat the oven to 400°F and set a rack in the middle position.
Peel off some of the outer layers around the garlic. Make sure to leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle with 1 tsp of olive oil over the exposed tops of the garlic, wrap in aluminium foil and roast in the oven for 40 minutes.
Wash the herbs and dry them well. Chop herbs very coarsely. Combine herbs, roasted garlic, vinegar, oil, and spices in a blender or food processor and pulse until thick sauce forms. Season with more salt to taste.
Keep your oven at 400°F. Preheat a grill pan over medium-high heat until very hot.
Transfer the lamb to the grill pan and cook until it is well browned about 3 to 4 minutes.
Using tongs, turn the meat and cook, turning occasionally, until browned all over. Transfer onto a baking sheet and place the lamb into the oven. Cook the lamb until it has reached your desired degree of doneness.
Remove the lamb from the oven, wrap it in aluminium foil and let rest.
Once the meat has rested for at least 15 minutes, cut it into slices and drizzle with the chimichurri sauce.