Grilled Lamb Sirloin

Grilled Lamb Sirloin

Ingredients

• 1 Palmer Farms lamb sirloin

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 1/4 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon balsamic vinegar

• Salt and freshly ground black pepper, to taste

• Lemon wedges, for serving

Instructions

1. Marinate the Lamb
   In a bowl, combine minced garlic, rosemary, thyme, olive oil, Dijon mustard, balsamic vinegar, salt, and pepper. Whisk together until well blended.

2. Prepare the Lamb
   Place the lamb sirloin in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. Preheat the Grill
   Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

4. Grill the Lamb
   Remove the lamb from the marinade and let it sit at room temperature for about 30 minutes. This helps achieve even cooking. Place the lamb sirloin on the grill and cook for about 5-6 minutes per side for medium-rare, depending on the thickness of the meat.

5. Check for Doneness
   Use a meat thermometer to check the internal temperature; it should read 135°F for medium-rare. Adjust cooking time slightly for your desired doneness.

6. Rest and Slice
   Once cooked, remove the lamb from the grill and let it rest for 10 minutes. This allows the juices to redistribute. Slice the lamb against the grain into 1/2-inch thick pieces.

7. Serve
   Arrange the grilled lamb sirloin on a platter and serve with lemon wedges on the side for a zesty finish.

Enjoy the elegance of Palmer Farms lamb, beautifully complemented by the herbaceous marinade!