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
- 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
- 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.
- 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.
In the kitchen:
At the barbecue:
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.
Ingredients
- 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
- 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.
- 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.
In the kitchen:
At the barbecue:
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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