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.

Ingredients

• 1 lb / 450 g 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 / 120 ml kefir
• ½ cup / 120 ml cream
• salt and pepper to taste

Preparation

1. Crush garlic and combine with olive oil and ⅛ tsp of lemon juice, making a smooth paste. Add pepper and lemon zest.
2. Rub the lamb tenderloins with the marinade. Marinate in the refrigerator for a few hours.
3. Wipe off excess marinade. Set frying pan over high heat, add oil and fry the loins for 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 and deglaze the pan with the remaining 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. Drizzle the meat with a bit of the kefir and cream sauce. Serve hot (warmed plates are best).

Notes

• If you like the cream sauce less tangy, replace half of the lemon juice with water.

Yields 2 - 4 servings.