Episode 291 - Lamb Tenderloin

Lamb tenderloin is one of those cuts that feels a little fancy without making a whole production out of dinner. It cooks quickly, takes on bold flavors beautifully, and is a great choice when you want something special but still easy enough for a weeknight. For this version, start with about 1/2 to 1 pound of lamb tenderloin. If you plan to make more, just bump up the amount of marinade. If there’s any silver-skin, trim it off so the meat absorbs the marinade evenly. Ingredients: • 1/2 to 1 pound lamb tenderloin • Juice of 1/2 lemon • 1/4 preserved lemon • A few sprigs of thyme • 15 to 20 mint leaves • 2 cloves garlic • 12 black peppercorns • 1/4 teaspoon oregano • Olive oil, enough to make a paste • Grill spray or oil for the griddle To make the marinade, toss the lemon juice, preserved lemon, thyme, mint, garlic, peppercorns, and oregano into a small food processor. Blend everything together, then drizzle in enough olive oil to turn it into a loose paste. Coat the lamb all over with the marinade. Since tenderloin is thin and delicate, it doesn’t need a long soak—about 45 minutes to 1 1/2 hours is plenty. When you’re ready to cook, get a griddle very hot and lightly coat it with grill spray or oil. If you don’t get it hot enough you will find that you can’t get a good sear before it overcooks. HINT: Turn on your exhaust fan. Wipe the excess marinade off the lamb or else it will burn and ruin the taste. Sear the lamb quickly on all sides (the Spaniards call this cooking “al la plancha”). It won’t take long, so keep an eye on it and pull it off before it overcooks. If you do it right, it will have nice caramelization on the outside and be a perfect, tender, juicy medium-rare inside. It will taste bright, herby, and tender, with a nice balance of citrus, mint, and rich lamb flavor.