The easiest of all lamb recipes (minus lamb balls)! It literally looks and most importantly tastes like it came out of a restaurant. Whoever you're serving it to, even if it's just yourself, will be seriously impressed. Perfect for a fancy meal prep, easy dinner party main dish, or weeknight meal. The ingredients for this one are ones that you probably have on hand - the real game changer being the herbs de Provence I just happened to use. I found the Spicely brand herb pack in my mom pantry while I was playing nurse after her eye surgery. It's a bit different than most herbs de Provence blends because it has fennel seeds in it in addition to the usual suspects: thyme, lavender, basil, marjoram, and rosemary. If you follow me on instagram, you would know that ever since I came back from a wellness retreat last summer, I've been majorly intosprinkling fennel seeds on my veg and grain bowls. This is totally crazy considering I'm not a fennel fan, though since I started including these seeds in my cooking, the taste of fennel bulb is starting to *slowly* grow on me.
Even if you may scoff at the idea of fennel, the nutritional benefits of fennel seeds alone may make you think differently about the spice. Fennel seeds are a fabulous, concentrated source of vitamin c, potassium, copper, zinc, and magnesium. Health benefits include it's carminative effects. Fennel seeds can also help regulate blood pressure, reduce water retention, and can help tone and strengthen the stomach. Miracle seed? Maybe. Another reason to make this lamb? Definitely!
Nutrition a side, if you're a lamb lover or simply want to learn how to prepare a dish that looks elegant but is super easy to prepare, this one is for you!
Ingredients // Pantry items:
- 1-1.5lbs of lamb sirloin (approx 2 pieces)
- Avocado oil
- Herbs de Provence (I recommend the organic Spicely blend)
- Salt and pepper
- Let the meat sit on a plate on the counter to get up to room temp
- Preheat oven to 400F (I used convection)
- Peel 3 cloves of garlic and cut them into small chunks
- Make a few deep slits in each sirloin and stuff them with garlic pieces
- Drizzle 1 tablespoon of avocado oil over your sirloins
- Salt and pepper to taste (I used approx 1/4 teaspoon of salt and 1/8 teaspoon pepper)
- Sprinkle 1 heaping tablespoon of herbs de Provence and gently massage//pat the spice into the lamb
- Zest 1 small lemon - should yield approx 1 teaspoon of zest - and sprinkle//pat on the top of the sirloins
- Cook for 20 mins and you will be left with a perfect, tender, medium - medium-rare sirloins
- Remove from oven and let rest for about 10 mins before digging in
Note to my garlic-sensitive or low fodmap people, this would be phenomenal even without the garlic if you are extremely sensitive :)