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Lemon-marinated lamb tenderloin, served with a kefir and cream sauce. Inspired by Mediterranean cuisine, this recipe is flavorful and tangy.
In the photo, the lamb tenderloin is served with grilled tomatoes and couscous and garnished with a bit of cilantro.
- 1 lb / 450g lamb loin (2 loins)
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- zest and juice of 1 lemon
- ¼ tsp pepper
- 1 tbsp oil for frying
- ½ cup kefir
- ½ cup cream
- salt and pepper to taste
- Crush garlic and combine with olive oil and 1/8 tsp of lemon juice, making a smooth paste. Add pepper and lemon zest.
- Rub the lamb tenderloins with the marinade. Marinate under refrigeration for a few hours.
- Wipe off excess marinade. Set frying pan over high heat, add oil and fry the loins 1½ - 2 minutes per side (for rare to medium-rare).
- Wrap in aluminum foil and let rest for 5 minutes before slicing.
- Reduce heat, deglaze pan with lemon juice. Carefully stir in kefir and cream. Season with salt and pepper.
- Slice lamb across the grain into ¼ in / ½ cm thick slices. Sprinkle meat with a bit of kefir and cream sauce. Serve hot (warmed plates are best).
- If you like the cream sauce less tangy, substitute half of the lemon juice with water.
Yields 2 - 4 servings.
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