Garlic herb lamb tenderloin is one of the easiest ways to prepare this tender, elegant cut of meat. With a quick sear and short oven finish, you'll get perfectly juicy lamb every time. This simple method highlights the natural richness of the lamb while keeping it tender and flavorful.
A blend of rosemary, thyme and garlic enhances the natural richness of the lamb, while a quick sear in a hot pan locks in all the flavors. Whether you're serving it alongside roasted potatoes, a fresh salad or a side of sautéed greens, this dish makes for a satisfying and impressive meal with minimal effort.
If you are looking for more lamb recipes, check out our:Â Seared Lamb Chops or Grilled Rack of Lamb.
Is Lamb Tenderloin the Same as Lamb Filet Mignon?
Yes - lamb tenderloin is often referred to as lamb fillet or lamb filet mignon because of its tender texture and shape. It's a small, lean cut that cooks quickly and is best served medium-rare to medium.
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Why You Will Love This Recipe
- Easy but elegant:Â Minimal prep and a simple cooking method make this cut approachable for any home cook.
- Rich, savory flavor:Â Garlic and fresh herbs create a beautifully aromatic crust.
- Tender every time:Â Quick cooking and proper resting keep the lamb juicy and melt-in-your-mouth tender.
Lamb Tenderloin Internal Temperature Guide
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Well Done: 150°F+
For the most tender, juicy result, cook to medium-rare or medium.
Ingredients
Here are the ingredients you will need for lamb tenderloin:
- Lamb tenderloin: You can find lamb tenderloin from a specialty butcher, specialty grocery stores or order online. I bought mine from D'Artagnan online!
- Salt & black pepper
- Garlic Cloves: Use freshly minced garlic for the best flavor.
- Fresh herbs: Use fresh rosemary and thyme for the best flavor.
- Olive oil: Use good quality olive oil for the best flavor in this dish.
See recipe card for quantities.
Instructions
Let's make this lamb recipe together!
- Step 1: In a small bowl, mix salt, black pepper, minced garlic, rosemary, and thyme. Rub the seasoning mixture evenly over the lamb tenderloins and set them aside.
- Step 2: Place a large pan over medium-high heat and let it warm up for 2-3 minutes. Add olive oil to the hot skillet, then sear the lamb for about 1 minute per side until golden brown.
- Step 3: Use a meat thermometer to check the internal temperature: 120-129°F for rare, 130-134°F for medium-rare, 135-144°F for medium, and 145-154°F for medium-well. Remove from heat once it reaches your desired doneness. I recommend rare to medium rare for lamb tenderloin.
- Step 4: Remove the lamb from the pan and let it to rest on a cutting board for 10 minutes before slicing. Serve and enjoy!
Top Tip
Room temperature lamb: Take the lamb out of the fridge about 30 minutes before cooking to ensure even cooking.
Expert Tips and Tricks
Here are some expert tips to make this dinner recipe:
- Hot pan: Preheating the pan for a few minutes before adding the oil helps create a perfect sear and locks in flavor.
- Use a meat thermometer: This is the most reliable way to achieve your preferred doneness without overcooking.
- Let the lamb rest: Resting for 10 minutes after cooking allows the juices to redistribute, keeping the meat tender and juicy.
- Select sides: Pair this delicious lamb with a perfect side! Use any vegetables of your choice, new potatoes, or a simple salad with fresh bread.
- Don't overcook:Â This is a lean cut and cooks quickly - use a thermometer.
- Pat dry before searing:Â Helps develop a golden crust.
- Slice against the grain:Â For maximum tenderness.
Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Large pan or cast-iron skillet: Every home cook needs a good cast iron skillet! A large skillet will be helpful in so many recipes!
- Meat thermometer: Lamb tenderloins are small and will cook quickly, so it's important to monitor temperature. A meat thermometer is one of the best ways to ensure perfectly cooked lamb. I prefer an instant-read thermometer for the best results.Â
- Tongs: I love kitchen tongs and have so many pairs in my kitchen. I also love these tweezer tongs!
Substitutions and Variations
Here are some common recipe substitutions and variations for this simple recipe.
- Lamb: Swap lamb tenderloin for beef tenderloin, pork tenderloin or chicken breasts for a different protein option.
- Herbs: Use dried rosemary and thyme if fresh isn't available. I would reduce it to 1 teaspoon each. You can also substitute oregano or sage for a slightly different flavor profile.
- Garlic: If fresh garlic isn't on hand, use ½ teaspoon garlic powder as a substitute.
- Olive oil: Avocado oil, butter or ghee can be used for searing instead.
- Additions: Add a pinch of red pepper flakes or smoked paprika to the seasoning mix. Add a squeeze of lemon juice over the lamb before serving for a fresh, bright finish.
Frequently Asked Questions
Yes, you can cook lamb tenderloin in the oven. Preheat the oven to 400°F, season the lamb, and optionally sear it in a hot pan for 1 minute per side. Roast the lamb for 10 minutes, using a meat thermometer to reach your desired doneness, then let it rest for 10 minutes before slicing.
Yes, you can make this recipe with other cuts of lamb, such as lamb chops or a lamb loin. Keep in mind that cooking times may vary, so it's important to adjust based on the cut and thickness of the meat, and use a meat thermometer to ensure it's cooked to your desired doneness.
Lamb pairs wonderfully with full-bodied red wines, such as Cabernet Sauvignon, Syrah or Merlot, which complement its rich flavors. For a more earthy match, a Pinot Noir or a Bordeaux blend also works well, enhancing the savory notes of the lamb without overpowering them.
Storage
Here are storage instructions for this simple recipe.
- Refrigerator Storage:Â Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage:Â Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
- Reheating Instructions:Â The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Pairing
These are my favorite dishes to serve with Lamb Tenderloin:
Simple Garlic Herb Lamb Tenderloin Recipe
Ingredients
- 1 ½ lb lamb tenderloins
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon rosemary minced
- 1 tablespoon thyme minced
- 2 tablespoons olive oil
Instructions
- Combine salt, black pepper, garlic, rosemary, and thyme in a small bowl. Rub the tenderloins with spice mixture and set aside.
- Heat a large pan over medium-high heat. Let the pan heat for at least 2-3 minutes.
- Once the pan is hot, add olive oil and sear the lamb tenderloins for 1 minute per side, until the internal temperature reaches 120F for rare.
- Remove lamb tenderloins from the pan and let rest for 10 minutes, then slice and serve.
Notes
- Rare: 120-129°F
- Medium rare: 130-134°F
- Medium: 135-144°F
- Medium well: 145-154°F
Did You Make This Recipe?
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