Lamb Tenderloin Tacos
- Prep time 40Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 3
Tender slices of cumin-dusted lamb tenderloin are the star of these flavour-packed tacos, complemented by a refreshing mint-yogurt sauce, pickled cucumber, crisp radish, and fresh mint leaves. Perfect for entertaining or a quick gourmet bite.
Ingredients
For the Lamb Tenderloin
- 300g lamb tenderloin
- 10g ground cumin
- 5g salt
- 15g unsalted butter
- 1 tbsp cooking oil
- 1 sprig rosemary
- 2 garlic cloves, crushed
For the Mint-Yogurt Sauce
- 150g plain yogurt
- 5g fresh mint leaves, finely chopped
- 15g honey
To Assemble
- Small soft taco shells (4–6 pieces)
- Pickled cucumber slices
- Sliced radish
- resh mint leaves
Method
Prepare the Mint-Yogurt Sauce
-
In a bowl, mix the yogurt, chopped mint, and honey until well combined.
-
Refrigerate until ready to serve.
Cook the Lamb
-
In a small bowl, mix ground cumin and salt in a 2:1 ratio.
-
Pat lamb tenderloin dry and season evenly with the cumin-salt mixture.
-
Heat butter and oil in a pan over medium-high heat. Add rosemary and garlic to infuse the oil.
-
Sear the lamb tenderloin on all sides until a golden crust forms and the inside reaches medium-rare doneness (about 3–4 minutes per side, depending on thickness).
-
Remove from heat and let rest for 5 minutes before slicing thinly.
Assemble the Tacos
-
Warm the taco shells slightly in a dry pan or oven.
-
Layer each shell with a few slices of lamb.
-
Drizzle with mint-yogurt sauce and top with pickled cucumber, sliced radish, and fresh mint leaves.
-
Serve immediately and enjoy!
