Lemon Lamb Loin

Printer-friendly versionPrinter-friendly versionPDF versionPDF version

Photo of Lemon Lamb Loin

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


  1. Crush garlic and combine with olive oil and 1/8 tsp of lemon juice, making a smooth paste. Add pepper and lemon zest.
  2. Rub the lamb tenderloins with the marinade. Marinate under refrigeration for a few hours.
  3. 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).
  4. Wrap in aluminum foil and let rest for 5 minutes before slicing.
  5. Reduce heat, deglaze pan with lemon juice. Carefully stir in kefir and cream. Season with salt and pepper.
  6. 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.


Looks amazing

While searching for recipes including kefir, this one came up. The best looking one I have found so far! I will definately be searching through your site for more recipes. Thank you.

Beta Site