Name: Lamb Tenderloin with Whiskey and Maple Syrup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
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

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

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 and mashed potatoes.

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.

Lamb Tenderloin with Whiskey and Maple Syrup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note