Roasted Lamb Sirloin Pilaf

Roasted Lamb Sirloin Braised Organic Arugula, Red Chili Sauce and Minted Quinoa -Carrot Pilaf

Serves 1
Meal type Main Dish


  • 1 Lamb Hip Sirloin
  • 3oz Arugula
  • 1 tablespoon Mint (chopped)
  • 4oz Quinoa
  • 2oz shredded carrots
  • 2oz sweet chili sauce
  • 1oz olive oil


Step 1
Place quinoa into a small saucepan and cover with vegetable broth or water. Season with salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir carrot into the saucepan, and continue to simmer 2-3 minutes until heated through. Remove from heat and mix in chopped mint.
Step 2
Heat sauté pan to medium high heat; rub lamb sirloin with olive oil and season with salt and pepper. Sear lamb on both sides for 2-3 minutes. Place pan in 400 degree oven and continue to roast for 5-6 minutes until you reach desired temperature.
Step 3
Remove from pan and let sirloin “rest” for 4-5 minutes before slicing. Place arugula in the same pan that you removed the lamb from, season and heat the arugula just to warm it up till the greens just start to wilt.
Step 4
Place quinoa pilaf on plate with wilted arugula next to it in the center. Top with sliced lamb and drizzle on red chili sauce. Garnish
with mint sprig.