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.
Seasoned Lamb Loin Seared in a Cast-Iron Skillet
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.
