- In a glass dish or in a sealable plastic bag, combine the maple syrup, whiskey and thyme. Add the meat and coat it well. Cover the dish or close the bag. Refrigerate for 2 hours or overnight.
- Remove the meat from the marinade, reserving the marinade. Discard the thyme.
- In a skillet, brown the tenderloins in the oil and butter for about 2 minutes per side for medium-rare. Season with salt and pepper. Keep warm on a plate.
- In the same skillet, caramelize the shallots and the garlic. Add the reserved marinade and reduce until syrupy. Season with salt and pepper. Put the tenderloins in the pan and coat well.
- Serve the tenderloins cut diagonally into two segments or sliced. Serve with peasant peas (see recipe) and mashed potatoes.
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.
Plan meals to gently thaw foods in the refrigerator rather than using energy from the microwave to thaw.