Gundagai Lamb Striploin
Gundagai Lamb Striploin
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Try our Gundagai Lamb Striploin, an easy yet delicious meal for any occasion.
Ingredients
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Lamb striploin (about 6-8 oz per person)
Tasman Sea Salt and Pepper
2 Garlic Cloves, Smashed
Fresh Rosemary
Directions
Prepare the lamb: Take the lamb striploin out of the fridge for about 30 minutes before cooking to bring it to room temperature.
Using a sharp knife lightly score the fat cap about halfway through at an angle every ¼ inch. Then repeat at an angle creating a cross hatch of “diamond” design. (This will help the fat render more evenly and slightly quicker).
Heat the pan: Place a cast iron skillet or heavy-bottomed pan over medium-low heat.
Sear the lamb: Place the lamb striploin in the hot pan, fat-side down first, and sear for 10-15 minutes, until the fat is rendered, and the outside is golden brown. Turn up the heat to medium high, flip and sear the other side for another 3-4 minutes.
Add aromatics: add smashed garlic, fresh herbs, and butter(optional). Tilt the pan slightly and spoon the fat and herbs over the lamb to baste it. Do this for about 2-3 minutes.
Check doneness: For medium-rare, cook until the internal temperature reaches about 130°F (54°C). If you prefer more doneness, cook a little longer.
Rest the lamb: Remove the lamb from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
Slice and serve: Cut into ¼ to ½ inch slices and enjoy!