Jamie Oliver Roasted Lamb Tenderloin (Print Version)

Master Jamie Oliver's flavorful roasted lamb tenderloin. This simple recipe delivers tender, juicy lamb, perfect for a special meal or Sunday dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean

# Ingredients:

→ The Tenderloin Star

01 - 1 1/2 lbs lamb tenderloin

→ Aromatic Mediterranean Rub

02 - 4 cloves garlic, minced
03 - 2 sprigs fresh rosemary, leaves picked and finely chopped
04 - 1 tbsp fresh thyme leaves
05 - 1 tsp sea salt
06 - 1/2 tsp freshly ground black pepper

→ Zesty Golden Glaze & Roasting Companions

07 - 1/4 cup extra virgin olive oil
08 - 1 whole lemon, zested and juiced
09 - 1 tbsp Dijon mustard
10 - 1 tsp honey
11 - 1 tbsp red wine vinegar
12 - 1 cup cherry tomatoes
13 - 1/2 medium red onion, roughly chopped
14 - 1/4 cup pitted Kalamata olives

→ Fresh Finish

15 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - Preheat your oven to 400°F. In a small bowl, combine 4 cloves minced garlic, 2 sprigs finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. This aromatic Mediterranean rub is key for your Jamie Oliver Roasted Lamb Tenderloin Recipe.
02 - Pat dry 1 1/2 lbs lamb tenderloin thoroughly with paper towels. Rub the entire surface generously with the prepared aromatic mixture, ensuring an even coating. This step infuses deep flavor, setting the stage for a delicious Jamie Oliver Roasted Lamb Tenderloin Recipe.
03 - In a separate bowl, whisk together 1/4 cup extra virgin olive oil, the zest and juice of 1 whole lemon, 1 tbsp Dijon mustard, 1 tsp honey, and 1 tbsp red wine vinegar to create the zesty golden glaze. In a roasting pan, combine 1 cup cherry tomatoes, 1/2 medium red onion, and 1/4 cup pitted Kalamata olives.
04 - Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the seasoned lamb tenderloin for 2-3 minutes per side until beautifully browned. This crucial step locks in juices and develops a rich crust for the Jamie Oliver Roasted Lamb Tenderloin Recipe.
05 - Transfer the seared lamb to the roasting pan with the vegetables. Pour the zesty golden glaze evenly over the lamb and vegetables. Roast for 20-25 minutes, or until the lamb reaches your desired doneness (130-135°F for medium-rare).
06 - Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing. This resting period is crucial for juicy, tender results, allowing the flavors to redistribute.
07 - Slice the rested lamb tenderloin against the grain into thick medallions. Serve immediately with the roasted cherry tomatoes, red onion, and Kalamata olives from the pan. Garnish generously with 2 tbsp fresh chopped parsley for a vibrant finish. Enjoy your perfectly cooked Jamie Oliver Roasted Lamb Tenderloin Recipe.

# Notes:

01 - For optimal tenderness, use a meat thermometer. Aim for 130-135°F for medium-rare lamb, remembering it will continue to cook slightly while resting.
02 - This lamb pairs beautifully with a simple couscous salad, roasted potatoes, or a fresh green salad to complement the Mediterranean flavors.
03 - No fresh rosemary or thyme? You can substitute with 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme, but fresh herbs offer superior flavor.
04 - Leftover lamb tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

# Tools You'll Need:

01 - Roasting pan
02 - Cutting board
03 - Sharp knife
04 - Small mixing bowl
05 - Whisk
06 - Lemon zester/juicer
07 - Meat thermometer

# Nutrition Facts (Per Serving):

Calories: 500 kcal
Total Fat: 31 g
Total Carbohydrate: 8 g
Protein: 49 g

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