Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The lamb sirloin roast is the new darling of my dinner table. It’s a tender and flavorful muscle that connects the loin to the hind leg. Sometimes it’s sold as part of the leg, it can also be cooked separately which you will see here. Serve this with a Greek Salad with Caper Leaves and tomato breadsticks, just like I made on the show! Quick supper for two to three people and the leftovers are wonderful tucked into a sandwich.
1 ¼ pounds lamb sirloin Salt and freshly ground black pepper 1 teaspoon dry Greek oregano 1 tablespoon olive oil Flake or Maldon salt
Using cotton kitchen string, tie the roast to make a compact bundle. Rub the lamb with salt, pepper and oregano. Preheat an oven to 400 F. Warm the olive oil in an ovenproof frying pan. Brown the lamb on all sides until light golden, about 8 minutes.
Place in the oven until the internal temperature is 125 F.
Remove from the oven and let rest, tented with foil for 10 minutes.
Remove the strings, slice and serve with flake or Maldon salt.
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