Roast Lamb Sirloin with Coriander and Lime
10 x 150g lean lamb sirloin roast
Salt and freshly milled black pepper
4tbsp olive oil
600ml good, hot lamb stock
For the marinade:
300ml white wine
6 spring onions, finely chopped
Grated zest of 3 limes
50g freshly chopped flat-leaf parsley
1tbsp coriander seeds, crushed
Seasonal vegetables, to serve
For the Marinade:
In a small bowl mix all the ingredients together and set aside. Lightly score the surface of the joint. Spoon over the marinade, pushing into the knife scores. Cover and refrigerate for 30 minutes.
For the lamb:
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Sear the joint in the oil over high heat, until lightly browned.
Transfer to a roasting rack and roast for 10–15 minutes, until cooked to requirement.
Remove the joint from the oven, cover loosely with foil and leave to rest for 10 minutes in a warm place.
Meanwhile, add the stock to the searing pan with the reserved marinade. Simmer for 10 minutes and reduce by half. Add any meat juices from the roasting tin. Season.
Slice the lamb and serve with the sauce, and seasonal vegetables.