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Cast-Iron Lamb Tenderloin

Cooking lamb in a cast-iron skillet only takes a few simple steps! For this recipe, you will combine your fresh herbs and spices and let them marinate on the lamb for a couple of hours. Sear the prepared lamb tenderloin in your hot cast iron skillet to get the perfect finish — and the perfect melt-in-your-mouth tenderness — every time.

Cast-Iron Lamb Tenderloin

Seasoned Lamb Loin Seared in a Cast-Iron Skillet

Cook Time:
0 hours 15 minutes
Serving Size:
Prep Time:
2 hours
Boneless Loin Roast


1 lb boneless lamb tenderloins, patted dry

2 tablespoons coriander seeds 

2 tablespoons cumin seeds 

1 teaspoon ground cinnamon 

1 tablespoon fresh chopped rosemary 

1 tablespoon extra-virgin olive oil 

Salt and pepper 

Fresh mint leaves, chopped (for garnish)


Start by grinding coriander and cumin seeds in a mortar and pestle, making a rough mix. (You can use already-ground if needed.) Add cinnamon, rosemary, oil, salt and pepper, stirring until combined. Rub spice mixture evenly over the tenderloins. Let marinate for up to 2 hours. 

Preheat a cast-iron skillet on the stovetop. Place the tenderloins in the skillet. Cook, undisturbed, for 4 to 6 minutes. Flip and continue cooking until a meat thermometer registers the internal temperature at 125 - 130 degrees F (lamb will continue cooking after you remove it from the pan). Transfer to a cutting board and let rest under foil for 15 minutes.  

Slice the tenderloin, sprinkle with fresh mint leaves, and serve. 

Recipe adapted from Grilled Lamb Tenderloin by Martha Stewart. 

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