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Slices of medium-rare lamb tenderloin are beautifully arranged with charred lemon halves and fresh rosemary. The meat shows a pink, tender center and a perfectly seared, seasoned outer crust.

lamb tenderloin recipe: Best Way to Keep It Juicy and Tender at home

By Nancy
Cooking lamb tenderloin for the first time? Avoid common mistakes and master seasoning and timing. Discover.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine inspired, Modern European, Mediterranean
Servings 3
Calories 210 kcal

Ingredients
  

  • Lamb tenderloin
  • Olive oil
  • Fresh garlic
  • Rosemary or thyme
  • Sea salt
  • Black pepper
  • Optional Add-Ins
  • Dijon mustard instead of garlic
  • Smoked paprika
  • Lemon zest
  • Butter
  • Honey

Instructions
 

Step 1: Bring It to Temperature

  • Cold meat is stubborn. Take the lamb out of the fridge about 20 minutes early. This pause helps the fibers relax,

Step 2: Season With Intention

  • This is where flavor begins. Massage the lamb with olive oil, salt, cracked pepper, garlic, and herbs. Don’t drown it.

Step 3: Heat the Pan

  • Warm a heavy pan over medium-high heat until the oil shimmers, not smokes.

Step 4: Sear Without Fuss

  • Hands off. Lay the lamb down and leave it alone for two minutes per side. Moving it too soon steals color and confidence

Step 5: Finish Gently

  • Lower the heat. Add butter if using and baste briefly. This softens the exterior while keeping the center juicy.

Step 6: Rest, Then Slice

  • Five minutes. Seriously. Rest the lamb, then slice against the grain. The difference is immediate. Trust me on this one.

Notes

Nutritional Information

  • Calories: 210 kcal
  • Protein: 26 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Iron: 15% DV
  • Zinc: 30% DV
  • Vitamin B12: 45% DV
  • Carbohydrates: 0 g
Keyword lamb tenderloin recipe