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Serves: 4

Lamb Tenderloin with Grilled Root Veggies

  • Prep Time

    15 min.

  • Cooking Time

    12 min.

  • Method

    Direct

  • Prep Time

    15 min.

  • Cooking Time

    12 min.

  • Method

    Direct

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

    In the kitchen:

  • 01 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.
  • 02 Peel and chop the root veggies and sprinkle with salt and pepper.
  • 03 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:

  • 01 Prepare the grill for direct high heat, approx 200°C.
  • 02 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.
  • 03 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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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