Lamb Tenderloin Pocket
- Prep time 30Min
- Cook time 15Min
- Technique Pan Fry / Saute, Grill
- Meat Lamb
- Cut Tenderloin
- Serves 4
Pan-seared lamb tenderloin served with pita bread, mixed salad, goat cheese, and Greek yoghurt sauce.
Ingredients
Marinated Lamb
- 2kg Lamb tenderloin
- ¼ tsp Salt
- ¼ tsp Black pepper
- 5ml Extra virgin olive oil
Lamb tenderloin trimmed of sinew, lightly marinated with salt, pepper, and olive oil.
Gremolata
- 30g Flat parsley
- 15g Pepitas
- 40ml Extra virgin olive oil
- 2g Orange zest
- 10g Grated parmesan cheese
- ⅛ tsp Salt
- ¼ tsp Black pepper
- 5ml Lemon juice
Lightly blend all ingredients in a food processor. Do not over-puree. Then keep chilled at 3°C.
Yogurt sauce
- 100g Greek Yogurt
- 100g Cucumber
- 5ml Extra virgin olive oil
- 3g Mint
- ¼ tsp Salt
- ⅛ Black pepper
Mix Salad
- 20g Arugula
- 50g Romain
- 20g Frisse
- Sundried cherry
- 30g Tomatoes
- 5ml White Wine Vinegar
Herbs Goat Cheese
- 15g Soft Goat cheese
- ½ tsp Chopped Thyme
- ⅛ tsp Chopped Rosemary
- ½ tsp Chopped Flat Parsley
Mix all the ingredients together thoroughly.
Method
-
Finely shred the cucumber and soak it in white wine vinegar for 15 minutes.
-
Gently squeeze to remove excess water from the cucumber.
-
Finely slice the mint leaves.
-
Mix together with the remaining ingredients.
-
Season with salt and pepper to taste.
-
Keep chilled at 3°C.
To serve:
-
The lamb tenderloin is seared in a hot pan over high heat for 1–2 minutes. Cooking time and doneness can be adjusted based on personal preference.
-
Slice the lamb into bite-sized pieces.
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Lightly toast one pita bread in a pan until warm, then cut it in half. Spread a layer of Gremolata sauce inside the bread.
-
Mix some Tzatziki sauce with the salad mix, then fill the pita with the mixture, along with goat cheese and the sliced lamb.
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Serve with a small bowl of yogurt sauce on the side.
-
Alternatively, the salad and lamb can be served separately according to personal preference.
