Lamb tenderloin recipe
Lamb Tenderloin recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This lamb tenderloin recipe is a delightful dish that will satisfy any meat lover's cravings. The tender and succulent lamb tenderloin is marinated in a flavorful blend of herbs and spices, creating a mouthwatering combination of flavors. Whether you're hosting a dinner party or simply looking to indulge in a gourmet meal at home, this recipe is sure to impress.
Keywords: lamb, tenderloin, recipe, marinated, flavorful.
Lamb tenderloin recipe details
Ingredients
| 1 | onion, chopped |
| 80 g | smoked ham, finely diced |
| 2 | pears, peeled and diced |
| 500 g | French beans |
| 2 tbsp | oil |
| 600 g | lamb tenderloin |
| 1 tbsp | butter |
| ½ tbsp | savory |
| ½ tbsp | marjoram |
| 4 tbsp | water |
| salt and pepper, to taste |
Instructions
Preheat the oven to 170°C.In a saucepan, heat the oil. Add the lamb and sear for some minutes.
Place the lamb on a broiler and transfer it into the oven. Place a collecting pan for the liquid underneath. Roast the lamb for 7-9 minutes.
Melt the butter in the saucepan and sauté the onion and the ham until golden. Stir in the beans, savory, marjoram and water. Stew until the beans are tender. Stir in the pears and simmer for 2-3 more minutes. Season to taste with salt and pepper.
Cut the lamb tenderloin into slices and season with salt and pepper.
Place the lamb slices with the beans and pears on serving plates, spoon the drippings over the meat and serve with roast potatoes.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Lamb tenderloin recipe
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