Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Roasted Lamb Sirloin Recipe

Roasted Lamb Sirloin Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h 10m
Serves4

Braised Beans, Celeriac, Snap Peas

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Ingredients

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For the Roasted Lamb Sirloin

For the Braised Beans

For the Celeriac and Snap Peas

Method

Preparing the Roasted Lamb Sirloin

  1. 1

    Marinate the Lamb

    In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the lamb sirloin and let it marinate for at least 30 minutes.

  2. 2

    Roast the Lamb

    Preheat the oven to 400°F (200°C). Place the marinated lamb in a roasting pan and roast for about 25-30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing.

Cooking the Braised Beans

  1. 3

    Sauté the Vegetables

    In a large pot, heat some olive oil over medium heat. Add diced onion, carrot, and minced garlic. Sauté until the vegetables are soft.

  2. 4

    Add the Beans and Broth

    Stir in the drained beans, vegetable broth, and bay leaf. Bring to a simmer, cover, and cook for about 20 minutes. Season with salt and pepper to taste.

Preparing the Celeriac and Snap Peas

  1. 5

    Cook the Celeriac

    In a pot of boiling salted water, add the cubed celeriac and cook until tender, about 10-15 minutes. Drain and set aside.

  2. 6

    Sauté the Snap Peas

    In the same pot, melt butter over medium heat. Add the snap peas and sauté for 3-4 minutes until bright green and tender-crisp. Add the cooked celeriac and season with salt and pepper. Toss to combine.

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