Lamb Sirloin with Roasted Garlic Chimichurri Sauce | Keto & Paleo Easter Recipes


This lamb sirloin with Argentinian Chimichurri Sauce makes for a perfect Keto and Paleo Easter Dinner or Easter Lunch!  Adding oven-roasted garlic to the chimichurri sauce takes this Argentinian classic to the next level.

Lamb Sirloin served with Chimichurri Sauce

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This Lamb Sirloin recipe with Roasted Garlic Chimichurri makes for the perfect paleo and keto dinner or lunch for Easter! 

We love lamb at any time of the year, but especially now around Easter, which is a great time to gather together with friends and family and enjoy your favourite food and wines.

Lamb carries with it certain religious connotations, with the sacrificial lamb remembered in celebrations of both Passover and Easter.

Because of this significance lamb dishes have become a popular menu choice for Easter lunch or Easter dinner.

After having seen so many delicious lamb recipes when putting together my Easter around the world recipe round-up, I felt like I had to share our favourite paleo lamb recipe: Keto & Paleo Sirloin Lamb with Roasted Garlic Chimichurri Sauce!

Lammlende rosa gebraten mit argentinischer Chimichurri Sauce serviert

What is chimichurri sauce? 

Ever since we first tried chimichurri sauce at our favourite Steak House, we have become slightly obsessed! Chimichurri is a refreshing and bright green sauce made from fresh herbs, garlic, olive oil and vinegar.

It is a staple of the Argentinean cuisine and an essential part of an Argentinian parrillada, or barbecued mixed grill.  My version of this keto and paleo-approved Argentinian sauce gets an extra kick from oregano ( I used dried ) and cayenne pepper.

Chimichurri is typically served with steak but it’s also great on grilled fish, chicken and – obviously-  lamb!

I take my homemade chimichurri sauce to the next level, by roasting the garlic in the oven. I like to roast the whole head of garlic and use about half of it for the chimichurri sauce.

The other half I save for my favourite hummus recipe or salad dressings.  If you are pressed for time, you can separate the cloves or use fresh garlic!

 How to cook lamb sirloin perfectly: 

We like our lamb sirloin medium to medium-rare, so we cook it until the internal temperature reads 130 and let it rest wrapped in foil. The temperatures considered “safe” for lamb are the same as for beef, so don’t worry!

For those who prefer their lamb sirloin at another doneness, I’ll give you this reference chart for the corresponding temperatures before any resting time:

Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F

Letting the lamb rest for a few minutes will yield juicier meat. You can use the time to set the table or make some yummy chimichurri sauce!

Also, remember that some more cooking will occur that will take the internal temperature of the meat up by about 5 more degrees.

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Did you make and love this Keto and Paleo lamb sirloin recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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Lamb Sirloin with Roasted Garlic Chimichurri Sauce | Keto & Paleo Easter Recipe

This lamb sirloin with Argentinian Chimichurri Sauce makes for a perfect Keto and Paleo Easter Dinner or Easter Lunch!  Adding oven-roasted garlic to the chimichurri sauce takes this Argentinian classic to the next level.

Course main
Cuisine American, European
Keyword homemade chimichurri sauce, lamb recipe for Easter, lamb sirloin
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 300 kcal
Author Kiki Johnson

Ingredients

  • 2 pounds boneless lamb sirloin
  • salt, pepper

For the chimichurri sauce

  • 1/2 head garlic you can use up to a whole head
  • 1 bunch fresh parsley
  • 1/2 bunch fresh cilantro
  • 2 tsp dried oregano or 1/2 bunch fresh
  • 3 tbsp vinegar
  • 1/2 cup olive oil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt + more to taste

Instructions

For the roasted garlic chimichurri sauce

  1. Preheat the oven to 400°F and set a rack in the middle position.

    Peel off some of the outer layers around the garlic. Make sure to leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

    Drizzle with 1 tsp of olive oil over the exposed tops of the garlic, wrap in aluminium foil and roast in the oven for 40 minutes.

    Begin checking the garlic after about 40 minutes. We are looking for a completely soft centre when pierced with a paring knife. You can continue roasting until deeply golden for a more caramelized flavour — check the garlic every 10 minutes to avoid burning.  Let the garlic cool slightly.

    NOTE: Separating the head of garlic into individual cloves will make the garlic roast more quickly. Leave the unpeeled garlic cloves intact, toss with olive oil, and roast in a foil packet until soft.

  2. Wash herbs and dry them well. Shave parsley leaves from the stems and save stems for a soup. Chop herbs very coarsely. Combine herbs, roasted garlic ( Press on the bottom of a clove to push it out of its paper), vinegar,  oil, and spices in a blender. Pulse blender and make pauses to scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until thick sauce forms, about 12 times. Do not feel tempted to add more liquid. In the beginning, the mixture will seem too dry, but as you keep on pulsing, the herbs will release their natural juices and everything will come together to a smooth, green sauce. Season with more salt to taste.

For the lamb

  1. Preheat oven to 200 C. Preheat a grill pan over medium-high heat until very hot.  In the meantime, use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a crosshatch pattern. Season the meat generously all over with salt and pepper.

  2. Transfer the lamb fat side down to the grill pan and cook until the fat renders a bit and the fat side is well browned about 3 to 4 minutes. Using tongs, turn the meat and cook, turning occasionally, until browned all over. Transfer onto a baking sheet and let sit in the oven with a meat thermometer inserted into the centre. Once it reads 145° (medium-rare), take it out, wrap it in aluminium foil and let rest.

  3. Once the meat has rested for at least 10 minutes, cut it into slices and drizzle with the chimichurri sauce. 

Recipe Notes

Leftover chimichurri sauce keeps in the fridge for at least 2 weeks. 

Lamb Sirloin with Roasted Garlic Chimichurri | Learn how to cook lamb sirloin in the oven perfectly and serve it with my easy homemade roasted garlic chimichurri sauce for the perfect Keto and Paleo Easter dinner or lunch #paleo #keto

 

 


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