A few months ago we discovered lamb tenderloin and couldn’t be happier. Tenderloins are one of our favorite cuts of meat to cook when we are looking for a quick dinner recipe, and this recipe for grilled rosemary-scented lamb tenderloin is the perfect recipe for kicking off grilling season.
We always have a few tenderloins tucked away in the freezer for those rainy day dinners otherwise known as we don’t feel like fussing too much to get a meal on the table. You cannot imagine how excited we were when we found out one of our favorite ranches Lava Lake had lamb tenderloins. This little ranch is our go-to for lamb as their meat is beyond good; it is grass-fed, wild, and free-range.
- Bring the lamb to room temperature before cooking – at least 30 minutes to an hour. This will help the meat cook more evenly.
- When you take the meat out of the fridge to bring to room temperature, immediately sprinkle with salt. I add pepper just before cooking.
- Use a meat thermometer when cooking meat – this will create a more flavorful and not overcooked piece of meat. Did you know that any type of meat is ready to flip over when it naturally loosens up? Don’t keep flipping over unless you like overcooked meat. Place on the grill, flip when ready, and then cook until the internal temperature is right.
- We prefer our meat on the rare side so we cook until about 5 degrees less of the recommended time. Once you remove the meat from the grill and cover with foil it will continue cooking to the proper temperature. Always perfect, every time.
Bonus, when you serve a tenderloin of any kind, especially lamb, it is like putting an extra fancy meal on the table. Little time and little effort for something a bit more special.
Grilled Rosemary Scented Lamb Tenderloin
** serves 4
1 1/2 pound lamb tenderloin
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
4 sprigs fresh rosemary – plus a couple extra for garnish
2 small lemons
Remove the lamb from the refrigerator at least 30 minutes up to an hour before grilling. I prefer an hour.
Rub the salt into the lamb and set aside.
About 15 minutes before (if using a gas grill) grilling preheat the grill to 425.
Sprinkle the black pepper onto the lamb.
Place the meat along with the lemons and rosemary on to the grill; cover with the top of the grill. Turn down the heat on the grill to a mid-range. I try to keep the heat between 375 and 425.
Cook just until the meat gently lifts on its own. About 3 – 5 minutes depending on how hot the heat of the grill is. Flip.
Turn the lemons over as well; you want them to be lightly charred and caramelized. I move around the rosemary as well to evenly distribute the smoke which will lightly scent the meat.
Cook again until the meat gives and then rotate to cook the sides of the tenderloin. At this point, I begin testing with the meat thermometer until the temperature is between 130 – 135.
Remove from the grill, cover with foil, and let sit.
Slice and plate, then garnish with more rosemary and grilled lemons. Lightly squeeze the lemons over the meat just before eating.