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Lamb Tenderloin with Grilled Root Veggies

  • People

    Serves : 4

  • Prep Time

    15 min.

  • Cooking Time

    12 min.

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Lamb  Tenderloin With  Grilled  Root  Veggies 346X318
  • 4 lamb tenderloins
  • 1 shallot
  • 2 sprigs of rosemary
  • 1 clove of garlic
  • 2 tbsp olive oil
  • Rub
  • 2 tbsp pepper mix
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cumin
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1/2 tsp cinnamon
  • Root veggies
  • Different kind of beetroots
  • 2 parsnips
  • 1 turnip

Instructions

Fancy lamb and vegetables? Give this recipe a try using the Rotisserie Basket.

In the kitchen:
  • Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
  • Peel and chop the root veggies and sprinkle with salt and pepper.
  • Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
At the barbecue:
  • Prepare the grill for direct high heat, approx 200°C.
  • Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.

Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.

    In the kitchen:

  • Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
  • Peel and chop the root veggies and sprinkle with salt and pepper.
  • Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
  • At the barbecue:

  • Prepare the grill for direct high heat, approx 200°C.
    Prepare the grill for high heat, approx 200°C.
  • Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.
  • Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.

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