Lamb Tenderloin with Whiskey and Maple Syrup

Lamb Tenderloin with Whiskey and Maple Syrup

  • Preparation 10 min
  • Cooking 12 min
  • Marinating 2 h
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • 1/2 cup (125 ml) maple syrup
    • 1/3 cup (75 ml) whiskey
    • 1 fresh thyme sprig
    • 1 1/2 lb (675 g) lamb tenderloin (see note)
    • 1 tablespoon (15 ml) olive oil
    • 1 tablespoon (15 ml) butter
    • 1 shallot, finely chopped
    • 2 cloves garlic, finely chopped
    • Salt and pepper

Preparation

Note from Ricardo

In groceries, lamb tenderloins are often sold frozen in approximately 675 g (1 1/2 lb) vacuum pack. They come from New Zealand or Australia, branded Opal Valley. For Quebec lamb, order them from your butcher. If you can’t find them, replace them with lamb chops.

Eco-Tip

Plan meals to gently thaw foods in the refrigerator rather than using energy from the microwave to thaw.

Personal Note