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Grilled Lamb Sirloin with Carrot and Coriander Mash and Ramp Purée

Looking for a recipe that’s guaranteed to be a showstopper at your next dinner party? This Grilled Lamb Sirloin with Carrot & Coriander Mash and Ramp Purée features tender crusted lamb sirloin marinated in a citrus-herb mixture, then grilled to perfection. It's served with a smooth and spiced carrot and coriander mash and a tangy ramp purée that perfectly complements the richness of the lamb. This delicious and sophisticated dish is sure to be a hit.

Grilled Lamb Sirloin with Carrot and Coriander Mash and Ramp Purée

Crusted Sirloin Garnished on a Bed of Carrot Mash

Cook Time:
45 minutes
Serving Size:
Prep Time:
3 hours, 20 minutes
Sirloin Chop


Lamb Sirloin

1-1/2 pounds bone-in lamb sirloin

2 lemons

3 cloves garlic, coarsely chopped

3 anchovy filets, coarsely chopped

1/2 cup pitted black olives, plus a few for garnish

2/3 cup flatleaf parsley leaves

2 tablespoons cocoa nibs

3 tablespoons extra virgin olive oil

Carrot Mash

1-1/2 pounds carrots, peeled

2 oranges

3/4 cup extra virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

2 tablespoons toasted and freshly ground coriander

1/2 teaspoon curry powder

1/4 cup fresh flatleaf parsley leaves


2 bunches ramps, or green onions, root ends trimmed

1/2 cup extra virgin olive oil, divided

Kosher salt and freshly ground black pepper to taste

1/2 bunch fresh flatleaf parsley leaves, plus some for garnish

Juice of 1/2 lemon


Pat the sirloin dry with a paper towel and place in an 8-inch square baking dish. Zest one lemon directly into the bowl of a food processor or a blender jar. Add the garlic, anchovies, olives, parsley, cocoa nibs, olive oil, and the juice of both lemons. Roughly purée the contents by pulsing the food processor or blender several times until the mixture is smooth with small chunks. Pour the purée into the baking dish and rub over the meat thoroughly. Loosely cover the pan with plastic wrap and marinate for at least 2 hours in the refrigerator, preferably overnight.

Remove the sirloin from the refrigerator one hour before cooking to allow the meat to come to room temperature. Heat a gas or charcoal grill so that one section is approximately 450°F degrees, and a second section is cooler, about 350°F. When the grill is hot, scrape any excess rub off the sirloin and place it on the hot side of the grill, flat side down. Sear for 3 to 4 minutes per side or until nicely charred. Move the sirloin to the cooler side of the grill and continue to cook, covered, until it reaches 135°F degrees, approximately 25 minutes, or 15 to 20 minutes per pound. For individual chops, use a medium hot grill, 4 to 6 minutes per side. Remove the meat, loosely cover with foil, and allow it to rest 15 minutes before slicing.

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