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About This Lamb Tenderloin Recipe
Lamb tenderloin is simply delicious when appropriately seasoned and quick cooked over high heat.
Our recipe instructs you to do just that. You will prepare an easy marinade and brush it over the tender meat. You will then allow it some time to absorb the flavors and sear it over a hot stove. In just a short while it will be done and once you start cutting it the delicious crust will reveal beautiful rosy, medium-rare, juicy lamb.
What is Lamb Tenderloin?
Lamb tenderloin is aboneless cut of lamb derived from the loin primal of the animal, also known as the saddle. It is attached to the lamb loin and is an exceptionally tender cut of meat as implied by its name. And especially if compared to lamb shoulder:)
The lamb tenderloin is a muscle that sits on the inside of the spine, wrapped by the loin and just behind the lamb rack. It does not work hard which accounts for its tenderness.
As shown below, boneless lamb tenderloins are small and skinny and do not provide much meat. The average weight of each piece is about 2 ounces.
Frequently Asked Questions
Is Lamb Backstrap the Same as Lamb Tenderloin?
No it is not. Lamb backstrap is another name for the lamb loin eye, which is adjacent to the tenderloin.
Is lamb tenderloin soft?
Exceedingly so. The only cut of lamb that rivals a lamb tenderloin in tenderness is the meaty part of the lamb rack, otherwise known as the center part of the lamb rib chops.
How to Cook Lamb Tenderloin?
The best way to cook lamb tenderloin is to pan-sear it on the stove top. This is also the easiest way.
Because of their delicate nature lamb tenderloins cook fast and reach the desired internal temperature very quickly. It is not necessary to use an oven to finish the cooking after searing in a skillet over a burner as you might with pork tenderloin.
Grilling is also a great way provided that you have the time to set up a charcoal grill. (Gas grilling lamb tenderloins tends to produce a certain harsh flavor that is much inferior to charcoal grilling and we don't recommend it).
Finally, if you are into smoking lamb meat the tenderloins are perfectly suited. In fact they can easily be smoked alongside other meat you are already smoking... (Or if you have a dozen of them so that setting up a smoker justifies the energy investment you can feel more comfortable to engage in the process). Lamb tenderloins will cook fast at mid-temperature ranges for smoking and their small size ensures that their meat does not dry out.
Ingredients
Besides the lamb tenderloins you will need the ingredients necessary for a marinade and a little bit of olive oil to sear the meat.
You can browse our favorite lamb marinade recipe ideas or simply prepare our go-to Mediterranean inspired option as shown below. For that you will need: fresh rosemary, Dijon mustard, garlic cloves, extra virgin olive oil, lemon juice, kosher salt and ground balck pepper.
Step-by-Step Process
Prep. By way of preparing each lamb tenderloin make sure that the silver skin has been properly removed, if not lift it with the tip of a knife as shown below and gently peel it off holding it with a paper towel (remember, this cut has a very delicate texture). For the marinade chop the rosemary really fine and the garlic somewhat larger (so that it does not burn during searing if you choose not to blend).
Marinate. You may blitz the marinade ingredients with a hand held blender as shown below or simply mix them together. (We like to keep the garlic somewhat chunky). Then brush the marinade over the tenderloins and allow at least 30 minutes for the flavors to penetrate the surface.
Pan sear and rest. Heat a heavy bottomed frying pan or cast iron skillet over a burner at medium-high heat. Add just enough olive oil to cover the surface and once it is shimmering begin to sear the tenderloins. Flip every 45 seconds in order to brown them equally an all sides. Do that until the internal temperature measured with meat thermometer at the thickest part reaches 140-145 F and then remove them to a cutting board to rest.
TIP: When you sear the lamb tenderloins do not overcrowd the pan so that they do not steam. No more than five at a time provided that the pan is 12 inches in diameter. Anything smaller, go with three at a time.
TIP: Because of their small size lamb tenderloins will cool down fast. Try to loosely tent them with foil to keep them warm as the juices redistribute from the center to the surface of the meat. The small size is also the reason you want an internal temperature reading of above 140F for medium-rare doneness - there simply is not enough time for residual heat to carry over and finish cooking the meat while it is resting.
When you are ready to cut and serve the tenderloins one option is to slice them in thickish pieces as shown below and prepare a family style platter so everyone can serve themselves as many pieces as they are hungry for.
Another option is to budget two tenderloins per person (about 4 ounces average total) and allow the diner to slice their own pieces.
What Does Lamb Tenderloin Taste Like?
Lamb tenderloin has lean meat and therefore its flavor is very mild. When prepared as described in this post it will feature the notes of the marinade ingredients and the overall flavor is simply delightful, without any of the typical connotations of 'gamey' meat.
If you ever wanted to demonstrate the virtues of lamb meat to a non-lamb loving person, a lamb newbie with certain reservations towards the protein, the tenderloins are the perfect choice to do so!
Suitable Side Dishes
To serve your perfectly cooked lamb tenderloin you have plenty of healthy choices, depending on the season.
Consider these ideas:
- Roasted potatoes with herbs and garlic
- Fresh green salads such as arugula, baby spinach, red leaf lettuce etc.
- Roasted white sweet potatoes
- Yukon gold potatoes with rosemary and garlic
- Boiled potatoes with butter and parsley
- Tomato salad with feta
- Pan-fried broccolini
- Pan-fried asparagus
- Garlicky green beans with butter
How to Store and Reheat
Most likely you will not have leftovers. But in case you do, store cooled down lamb tenderloin in an airtight container in the refrigerator.
To reheat do not use the microwave - the meat will dry out. Instead, reheat the tenderloins sliced, in a small pan over medium heat, with a bit of olive oil and a couple of tablespoons of water. This will result in still tender and moist meat.
You Might Enjoy
Slow Roast Lamb Leg | Smoked Leg of Lamb |Braised Lamb Shanks | Grilled Lamb Loin Chops |Lamb Shoulder Chops | Boneless Lamb Shoulder Roast | Bone-in Lamb Shoulder | Grilled Boneless Lamb Loin
Recipe
Lamb Tenderloin
Ingredients
- 5-6 lamb tenderloins
- 1 tablespoon olive oil to sear
Marinade
- 3 fresh rosemary sprigs
- 2 garlic cloves large
- ½ tablespoon Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- If needed, remove the silver skin from each tenderloin by gently lifting it with the tip of a knife and peeling it off very carefully with a paper towel.
- Make the marinade - finely chop the rosemary leaves and rough chop the peeled garlic, then mix all the ingredients together. You can blitz them with a hand-held blender just to get a better but still rough consistency.
- Brush the marinade over the tenderloins and allow them to absorb the flavors for 30 minutes. **
- Heat a large cast iron skillet or heavy bottomed frying pan over medium-high heat. Add the olive oil. It should cover the surface and once it begins to shimmer start searing the tenderloins.***
- Turn each tenderloin about every 45 seconds so they get a nice sear on all sides. Keep doing that until the internal temperature taken with a meat thermometer registers 140-145 F. Then immediately remove from the pan and allow them to rest before cutting into thickish rounds. Serve.
Pauli
My lamb tenderloin fillets were a success. The sear came out perfect, gorgeous color and full flavor. Sliced them in front of everyone at the dinner table for dramatic effect and the tender meat was perfectly cooked.
Catherine
Fantastic flavors, very easy to follow recipe!
Bella
This recipe is exactly what I was looking for. Could not be simpler! I didn't have rosemary and replaced it with quite a bit of dried oregano and the crust that formed around the tenderloins tasted really good. Has some doubt about the 145 degrees internal temperature recommended but stuck with the recipe and the meat was perfectly medium-rare!