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
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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
-
Fresh mint leaves
Method
Prepare the Mint-Yogurt Sauce
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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.
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Heat butter and oil in a pan over medium-high heat. Add rosemary and garlic to infuse the oil.
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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).
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Remove from heat and let rest for 5 minutes before slicing thinly.
Assemble the Tacos
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Warm the taco shells slightly in a dry pan or oven.
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Layer each shell with a few slices of lamb.
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Drizzle with mint-yogurt sauce and top with pickled cucumber, sliced radish, and fresh mint leaves.
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Serve immediately and enjoy!
