Jamie Oliver's Lamb Tenderloin with Rosemary & Garlic (Print Version)
Jamie Oliver's flavorful lamb tenderloin recipe. Quick to prepare, this dish features tender lamb infused with aromatic rosemary and garlic. An elegant dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free
# Ingredients:
→ The Star of the Show
01 -
1 1/2 lbs lamb tenderloin, trimmed
→ Aromatic Crust & Sear
02 -
2 tbsp extra virgin olive oil
03 -
2 sprigs fresh rosemary, leaves picked and finely chopped
04 -
4 sprigs fresh thyme, leaves picked
05 -
3 cloves garlic, minced
06 -
1 tsp sea salt
07 -
1/2 tsp freshly ground black pepper
→ Zesty Pan Glaze
08 -
1/2 cup dry white wine (e.g., Sauvignon Blanc)
09 -
1/4 cup chicken or vegetable broth
10 -
1/2 lemon, juiced
11 -
1 tbsp unsalted butter
→ Fresh Finish & Garnish
12 -
1/4 cup fresh parsley, chopped
13 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
Rub the trimmed 1 1/2 lbs lamb tenderloin evenly with 2 tbsp extra virgin olive oil. Then, generously coat the lamb with the prepared herb and garlic mixture. This crucial step sets the foundation for your delicious Jamie Oliver's Lamb Tenderloin Recipe.
02 -
Heat a large, oven-safe skillet over medium-high heat until hot. Carefully place the seasoned lamb tenderloin in the skillet and sear for 3-4 minutes per side, until a beautiful golden-brown crust forms on all sides.
03 -
Transfer the skillet with the lamb to a preheated 375°F oven. Roast for 8-12 minutes, or until the internal temperature reaches 130-135°F for medium-rare. Remove the lamb from the skillet and place it on a cutting board.
04 -
Loosely tent the cooked lamb tenderloin with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and succulent Jamie Oliver's Lamb Tenderloin Recipe. Do not skip this step!
05 -
Return the skillet to medium heat. Deglaze with 1/2 cup dry white wine, scraping up any browned bits from the bottom. Add 1/4 cup chicken or vegetable broth and the juice of 1/2 lemon. Simmer for 2-3 minutes until slightly reduced.
06 -
Stir 1 tbsp unsalted butter into the pan glaze until melted and emulsified. Mix in 1/4 cup fresh parsley, chopped, and a pinch of red pepper flakes (optional). Slice the rested lamb and serve immediately, drizzled with the warm pan glaze.
# Notes:
01 -
For a more well-done lamb, cook to an internal temperature of 140-145°F. Remember, the temperature will rise a few degrees while resting.
02 -
If you don't have white wine, you can substitute with an equal amount of extra chicken or vegetable broth, adding a splash of white wine vinegar for acidity.
03 -
This lamb tenderloin pairs beautifully with roasted asparagus, creamy mashed potatoes, or a fresh green salad with a light vinaigrette.
04 -
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
# Tools You'll Need:
01 -
Large skillet (cast iron or heavy-bottomed)
02 -
Tongs
03 -
Cutting board
04 -
Sharp knife
05 -
Small bowl
06 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 475 kcal
Total Fat: 28 g
Total Carbohydrate: 3 g
Protein: 39 g