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Herb and garlic stuffed lamb tenderloin with gremolata
Ingredients
- 1 boneless lamb loin (approximately 900 g), tenderloin and rib apron attached
- 2 tablespoons olive oil (30 ml), divided
- 1 clove garlic, minced
- 1 small shallot, minced
- 2 teaspoons (8 g) finely chopped parsley
- 1 teaspoon (5 g) finely chopped rosemary
- 1 teaspoon (5 g) finely chopped thyme
- 1 teaspoon (5 g) finely chopped oregano
- 1/2 lemon, zested
- Kosher salt
- Freshly ground black pepper
Gremolata:
- 1/2 lemon, zested and juiced
- 1 clove garlic, minced
- 1 tablespoon (15 g) finely chopped parsley
- 2 teaspoons (10 g) finely chopped oregano
- 2 teaspoons (10 g) grainy Dijon mustard
- 1/4 cup (60 ml) olive oil
- Kosher salt
- Freshly ground black pepper
Directions
For the lamb:
- Set lamb onto a large work surface. Cut a long piece of butchers twine; set both aside.
- Combine four teaspoons (20 milliliters) olive oil with garlic, shallot, parsley, rosemary, thyme, oregano and lemon zest in a small bowl. Season the inside and outside of the lamb with salt and pepper. Spread oil mixture over inside of the lamb. Roll the loin into the tenderloin and rib apron, and then tie the roast with twine. Set aside to marinate for ten minutes.
- Preheat oven to 350°F (175°C).
- Set a cast iron or stainless-steel skillet over medium-high heat. Rub the outside of the roast with remaining two teaspoons (ten milliliters) of olive oil. Add the roast to the pan and sear until well-browned all over, about ten minutes.
- Transfer the skillet to oven and roast until the internal temperature reaches 125°F (52°C), about 15 to 20 minutes. Transfer onto a cutting board and tent with aluminum foil. Rest for 10 to 15 minutes before slicing.
For the gremolata:
- Whisk together lemon zest and lemon juice, garlic, parsley, oregano, Dijon and olive oil in a small bowl. Season with salt and pepper. Serve with lamb.
