Emberz executive chef Simon Henry share his tips and tricks for the perfect striploin

The lamb striploin is one of the most tender and prized cuts of the animal. It’s great for roasting but must be cooked quickly, as it doesn’t have a layer of fat for rendering and protection. Attention and care need to be taken when cooking so not to overcook, as like all lamb it should be well rested and served pink in the middle.

Serves 2


2 Blue Sky Butchery lamb striploin
10ml olive oil
20g butter
Salt and pepper


  1. Preheat the oven to 180°C.
  2. Heat an oven proof heave base frying pan over high heat and add a little oil to the pan.
  3. Season the lamb well with salt and pepper and place it in the pan until caramelized and golden; turn the striploin and sear the other side for a further 2 minutes. Add the butter to the pan and baste continuously the striploin with the melted butter.
  4. Transfer the frying pan to the oven for 5-6 minutes. Remove from the oven and place on a warm plate cover with a tea towel and let rest for 5 minutes. Carve and serve immediately.