Chef Matt Rosen Slow-Roasted Lamb Sirloin with Orange Chili Glaze & Fried Garlic Yogurt
- Prep time 20Min
- Cook time 2Hr
- Technique Pan Fry / Saute, Roast
- Meat Lamb
- Cut Sirloin
- Serves 4
Slow-roasted Aussie lamb sirloin glazed with sweet orange chili honey, served with sautéed Swiss chard and creamy fried garlic yogurt.
Ingredients
Lamb Sirloin
- 600-800 g Aussie lamb sirloin
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- Pinch ground cloves
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- Kosher salt and black pepper, to taste
- 2 tbsp olive oil
Orange Chili Honey Glaze
- 1 cup honey
- Zest and juice of 1 orange
- Zest of 1 lemon
- 1-2 red chilies, finely chopped
- 1 cinnamon stick
- 2 star anise
- 1 tbsp whole black peppercorns
- 1 garlic clove, minced
- 1 tbsp lemon juice
Fried Garlic Yogurt
- 1 cup full-fat Greek yogurt
- 4 tbsp fried garlic oil
- 2 tbsp crispy fried garlic
- 1 tbsp honey
- Kosher salt, to taste
Swiss Chard
- 1 bunch Swiss chard, stems removed
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Kosher salt, to taste
To Finish
- Fresh parsley
- Nasturtium leaves or flowers (optional)
Method
Season the Lamb
Combine cumin, coriander, cinnamon, cloves, smoked paprika, brown sugar, salt, and pepper. Rub over the lamb with olive oil and let rest for 30 minutes.
Slow Roast
Preheat oven to 285°F (140°C). Roast the lamb for 2-2½ hours, or until tender and medium doneness. Rest before slicing.
Prepare Glaze
Combine honey, orange zest and juice, lemon zest, chilies, cinnamon stick, star anise, peppercorns, garlic, and lemon juice in a saucepan. Simmer until reduced to a syrupy glaze. Strain, if desired.
Make Fried Garlic Yogurt
Stir together the Greek yogurt, fried garlic oil, crispy fried garlic, honey, and salt until smooth.
Cook Swiss Chard
Heat olive oil in a skillet over medium heat. Sauté the Swiss chard until wilted. Finish with red wine vinegar and season with salt.
Finish & Plate
Slice the lamb and brush or drizzle with the orange chili glaze. Serve alongside the Swiss chard with a spoonful of fried garlic yogurt. Garnish with parsley and nasturtium, if using.
