Jamie Oliver Lamb Tenderloin with Rosemary & Garlic (Print Version)
Jamie Oliver's succulent lamb tenderloin recipe, seasoned with aromatic herbs and garlic. A flavorful main course for any occasion.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 33 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free
# Ingredients:
→ The Succulent Lamb
01 -
1 1/2 lbs lamb tenderloin
→ Mediterranean Herb Infusion
02 -
2 tbsp olive oil
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh rosemary, finely chopped
05 -
1 tsp fresh thyme leaves
06 -
1/2 tsp lemon zest
07 -
1/2 tsp sea salt
08 -
1/4 tsp freshly ground black pepper
→ Velvety Pan Sauce Elixir
09 -
1 tbsp olive oil
10 -
1 large shallot, finely diced
11 -
2 cloves garlic, minced
12 -
1/2 cup dry red wine
13 -
1/2 cup low-sodium chicken broth
14 -
1 tbsp unsalted butter
15 -
1 tbsp fresh lemon juice
→ Fresh Garnish
16 -
1 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil. Once shimmering, sear the marinated lamb tenderloin for 2-3 minutes per side until beautifully browned all over. This initial sear locks in juices for your Jamie Oliver's Mouthwatering Lamb Tenderloin.
02 -
Transfer the skillet to a preheated oven at 400°F. Roast for 10-12 minutes, or until an internal temperature of 130-135°F is reached for medium-rare. Adjust time for desired doneness, ensuring not to overcook the delicate tenderloin.
03 -
Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-7 minutes. This crucial resting period allows the juices to redistribute, ensuring a tender and succulent Jamie Oliver's Mouthwatering Lamb Tenderloin.
04 -
While the lamb rests, return the skillet to medium heat. Add 1 tbsp olive oil and sauté 1 large finely diced shallot for 2-3 minutes until softened. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
05 -
Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. Add 1/2 cup low-sodium chicken broth and continue to simmer for 3-4 minutes until slightly thickened.
06 -
Remove the skillet from the heat. Whisk in 1 tbsp unsalted butter until melted and the sauce is slightly glossy. Stir in 1 tbsp fresh lemon juice to brighten the flavors. Taste and adjust seasoning as needed for the perfect accompaniment.
07 -
Slice the rested lamb tenderloin against the grain into thick medallions. Arrange on plates, drizzle generously with the velvety pan sauce, and garnish with 1 tbsp fresh chopped parsley. Serve immediately and enjoy your Jamie Oliver's Mouthwatering Lamb Tenderloin.
# Notes:
01 -
For perfect medium-rare lamb, always use a meat thermometer. Pull the lamb from the oven when it reaches 130-135°F, as it will continue to cook while resting.
02 -
Feel free to experiment with other fresh herbs like oregano or marjoram in the marinade. If you prefer not to use wine, substitute with an equal amount of beef broth for the pan sauce.
03 -
This tenderloin pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a fresh green salad with a light vinaigrette.
04 -
Leftover lamb tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.
# Tools You'll Need:
01 -
Large skillet
02 -
Tongs
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 438 kcal
Total Fat: 25 g
Total Carbohydrate: 5 g
Protein: 43 g