Direction

1. Preheat oven to 400°F. Combine salt, flour, ras el hanout and black pepper in a small bowl. Rub salt mixture over lamb sirloin roast. Set aside.
2. Heat canola oil in a medium oven-proof skillet over moderately high heat until shimmering. Brown lamb on all sides, about 8 minutes. Tilt pan and spoon off excess fat. Transfer pan to oven and roast until lamb is medium-rare, 125°F, about 30 minutes. Tent roast with foil and rest for 10 minutes. Slice lamb thinly against grain, sprinkled with flaky salt, and serve with lemon wedges.