Mains · Finnish

Herb-crusted lamb tenderloin

Name: Herb-crusted lamb tenderloin
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Finnish
Ingredients: 500 g lamb or mutton tenderloins fresh or frozen; olive oil and butter for frying; 0.5 tsp salt; 0.5 tsp black pepper; 1 dl fresh parsley; 15 basil leaves; 1 dl grated parmesan; 2 garlic cloves; 0.5 dl olive oil

Herb-crusted lamb tenderloin is prepared quickly in a pan and in the oven. The melt-in-the-mouth tenderloins are crusted with parsley, basil, and parmesan.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
If using frozen tenderloins, let them thaw in the refrigerator overnight. Remove the tenderloins from the packaging and let them sit at room temperature for about an hour.
2
Pat the tenderloins dry with a paper towel, remove any silver skin, and brown quickly in a butter-oil mixture in a hot pan. Transfer the tenderloins to an oven dish, and season with salt and pepper.
3
Purée the parsley, basil, parmesan, garlic cloves, and olive oil in a blender or food processor.
4
Spread the herb crust mixture over the tenderloins and roast in a 200-degree oven for 8–10 minutes, until the internal temperature of the meat is 52–55 degrees (medium) or 58–60 degrees (well done). Cover the dish with foil and let rest for 5–10 minutes. Slice the tenderloins. Serve the herb-crusted tenderloins, for example, with sautéed broccolini.