This lamb sirloin recipe brings bold flavors and balance with the brightness of preserved lemon and earthiness of the green olives. Serve with warm, fresh couscous and mint or scallions. This recipe can easily be doubled to accommodate the number and weight of the sirloin tips you have on hand.
Lamb sirloin seared in a skillet and served atop couscous
8 oz. lamb sirloin tip
Salt and pepper, to taste
1 garlic clove, minced
1 teaspoon of ground cumin
1 teaspoon ground coriander
2 tablespoons of olive oil
1/8 cup of pitted green olives
2 tablespoons of chopped preserved lemon rind
1/2 cup low-sodium chicken broth
Liberally season lamb with salt and pepper. Mix the garlic, cumin, coriander, and oil; smear over lamb. Let rest at room temperature for about 30 to 45 minutes.
Heat a cast-iron skillet to medium-high. Cook the lamb until a meat thermometer registers 130 degrees Fahrenheit, or about 8 minutes on each side for an 8-ounce sirloin tip.
Place lamb on a cutting board and let rest for 15 minutes. While the lamb is resting, add chicken broth, green olives, and preserved lemon rinds to the skillet and reduce the liquid by half, about 15 minutes. Slice the sirloin and top with olive mixture. Serve with couscous tossed with mint and scallions.
