Peppercorn & Fresh Herb Crusted Sirloin

Follow the directions for indirect BBQ cooking for a unique presentation for thick lamb sirloins.  A savoury top crust of herb pesto matches perfectly succulent medium rare lamb touched by the smoked grill flavour.   Alternately steaks can be roasted (not broiled) in a hot oven. 

Ingredients List:

4 6oz (375g) SUNGOLD lamb sirloin steaks
2TB (15ml) roughly chopped fresh chives
4 cloves garlic, chopped
¼ cup (50ml) roughly chopped fresh parsley
¼ cup (50ml) roughly chopped fresh basil
1 TB (15ml) whole green peppercorns
2 TB (25ml) olive oil
1TB (15ml) fine bread crumbs
1 tsp (5ml) coarse or Kosher salt

Preparation & Directions:

  • In a food processor, or with pestle and mortar whir or muddle herbs, pepper, oil, crumbs and salt until a rough thick paste
  • Divide evenly and press onto the non fat side of the sirloin steaks
  • Cover loosely and refrigerate for 2-4 hrs
  • Take out of refrigerator and let sit for 30 minutes prior to cooking


  • Place a flame proof drip pan under the grill on one side of a dual flame BBQ
  • Turn the other side onto med flame and allow grill to warm up (about 10 min)
  • Place steaks, fat side down, herbed side up, on the unlit side of the grill over drip pan
  • Do not turn steaks while cooking 
  • Return lid of BBQ and grill, checking often, until internal temp with a thermomter reaches 140F (60C) (rare lamb)
  • Immediately remove from grill, and tent loosely with foil to rest for 5-10 min before serving
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