Bluescreek Farm Meats Honey Mustard Lamb Roast

Just in time for game day gatherings and dipping temperatures, Jamie Johnson from Bluescreek Farm Meats & Market shares a recipe and her affinity for a cut of meat you might not typically reach for or even be familiar with — a boneless lamb sirloin roast. 

"The boneless lamb sirloin roast is actually a fabulous cut for the oven or grill. This is actually two pieces (one from each side of the lamb) that are put together and netted. It's the piece of meat that is located between the loin and leg; two wonderful cuts of meat themselves. For the oven, keep it netted. For the grill, take the netting off and grill each piece on its own. Every holiday I secretly hope we have a leftover lamb sirloin roast so I don't feel guilty buying it all for myself. You only get one lamb sirloin roast per lamb so these beauties are something to treasure! 

You can do use this same recipe on any lamb roast but the next, most comparable roast to use it on is the lamb leg. For the oven just do a boneless lamb leg (netted).  For the grill do a boneless lamb leg (butterflied) so you can lay it flat on the grill."

Jamie suggests preparations that highlight the lamb sirloin's natural flavor, like the recipe for Honey Mustard Lamb Roast below, which utilizes other Ohio-made products as ingredients, all of which can be purchased in Bluescreek's market.

August 30, 2017

Ingredients

  • 2-3 lb Boneless Lamb Sirloin Roast or Boneless Lamb Leg
  • 1/2 tsp Dried Rosemary Needles
  • 1 Tbsp Dried Thyme
  • 2 Tbsp Peppered Mustard (The Mustard Man)
  • 1 Tbsp Fall Honey (Honeyrun Farms)

Instructions

1. Find a fabulous piece of lamb! Preferably something local and humanely raised.

2. Mix together the dried rosemary needles, dried thyme, peppered mustard and fall honey.

3. Roll the roast in the mixture until well covered.

4. Place coated roast on the backing pan (or rack that is on top of the baking pan).

5. Spread any of the remaining mixture onto the roast before placing into the oven.

6. Bake at 325 degrees for 20-30 min per lb. Every oven is a little different so use your meat thermometer and take it out at 135 degrees for medium. Then let it set, covered, for 15-20 minutes before slicin and serving. 

Equipment:

Bowl
Measuring Spoon
Spoon
Baking pan with a lip
Baking rack (optional)
Well-padded oven mitt

Serves 3-6 people

Ingredients

  • 2-3 lb Boneless Lamb Sirloin Roast or Boneless Lamb Leg
  • 1/2 tsp Dried Rosemary Needles
  • 1 Tbsp Dried Thyme
  • 2 Tbsp Peppered Mustard (The Mustard Man)
  • 1 Tbsp Fall Honey (Honeyrun Farms)

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