This Sunday, I made lamb sirloin. The recipe can be found in Suzanne Goin’s A.O.C. cookbook on page 183. The lamb was a pretty simple dish — just 8 minutes of browning followed by 40 minutes in the oven. The key to the dish is marinating it overnight in advance. It was very juicy.

The side dishes were standouts and very flavorful. The braised rice soubise dish is one I had never heard of or tried before. It can be found in the Sunday Suppers cookbook on page 215. It starts with slow-cooked onions and butter, mixed with arborio rice which is used for risotto, and it is finished with heavy cream and Gruyere cheese. It melts in your mouth. Another side was sage brown butter on fresh corn from the cob mixed with oyster, shitake, and portobello mushrooms. The recipe can be found in Sunday Suppers at page 173. Finally, the cucumber yogurt with mint side was a refreshing addition to this tasty meal. The recipe is included in the lamb recipe.