Dried Mushroom and Peppercorn Crusted Sirloin Roast

Served with a quick pan sauce, this elegant lamb main dish is perfect for special occasions. 

Ingredients List:

  • 1 SunGold Boneless Lamb Sirloin Roast (about 1 1/4 lb/600 g)
  • 1/2 oz (15 g) dried mushroom blend
  • 1 tbsp (15 mL) black peppercorns
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp (5 mL) finely chopped fresh thyme
  • 1 tbsp (15 mL) tomato paste
  • 1 cup (250 mL) dry red wine
  • 1/2 cup (125 mL) sodium-reduced beef broth
  • 2 tbsp (30 mL) butter, cubed
  • 1 tbsp (15 mL) finely chopped fresh chives

Preparation & Directions:

  • Preheat oven to 400˚F (200˚C). In spice grinder; pulse dried mushrooms and black peppercorns until finely ground. Alternatively, crush with mortar and pestle; stir in salt.
  • Pat lamb dry with paper towel; rub with spice mixture.
  • Heat oil in large skillet set over medium-high heat; cook lamb, turning occasionally, for 4 to 6 minutes or until browned all over.
  • Transfer to roasting pan; reserve skillet.
  • Roast lamb for 30 to 35 minutes for medium-rare or until instant-read thermometer inserted into centre of meat registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Let stand for 10 minutes.
  • Meanwhile, heat reserved skillet over medium heat; cook shallot, garlic and thyme for 2 to 3 minutes or until softened.
  • Add tomato paste; cook for 1 minute.
  • Stir in red wine, scraping bottom of pan to incorporate pan drippings.
  • Bring to boil; cook for 5 to 8 minutes or until sauce is reduced to about 1/2 cup (125 mL).
  • Add broth and any drippings from roasting pan; bring to simmer and cook for 5 to 8 minutes or until thickened to light syrupy consistency.
  • Remove from heat and swirl in cubed butter until melted; stir in chives.
  • Slice lamb and serve with pan sauce.


  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well. 
  • Serve with mashed potatoes and fresh steamed peas or sautéed zucchini. 
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Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 4


Nutrition Facts (Per 1/4 recipe)

  • Calories 400
  • Fat 28g
  • Cholesterol 110mg
  • Sodium 810mg
  • Carbohydrate 6g
  • Fibre 1g
  • Sugars 2g
  • Protein 31g