Herbed Lamb Sirloin

• 2 lbs. lamb sirloin
• 1 Tbsp. olive oil
• 2 cloves garlic
• 1 Tbsp. fresh or 1 tsp. dried rosemary
• 1 Tbsp. fresh or 1 tsp. dried thyme
• 1 Tbsp. fresh or 1 tsp. dried parsley
• Salt and pepper

Pre-heat your oven to 400°F.

An hour before dinner, take the lamb out of the fridge. Mince the herbs and garlic together, put them in a bowl, and add the olive oil.

Season the lamb on all sides with salt and pepper, then put it in the bowl and roll it around until it's well-coated. Let it sit there while you heat a cast iron skillet.

When the skillet is hot, sear the lamb on all sides for a couple of minutes per side, supporting it with tongs as necessary, then put the skillet in your pre-heated oven for about 20 minutes—a little less if you like your lamb really rare (bleu) in the center, a little longer if you want it just pink in the middle—but please no longer, or it'll be shoe-leather.

Remove the skillet from the oven and place the lamb on a cutting board. Cover it with foil and let it rest for 10 minutes while you finish up the vegetables.

Slice and serve.