Teriyaki Lamb Tenderloin: Quick & Flavorful Dinner (Print Version)
Savor tender lamb tenderloin marinated in a sweet and savory teriyaki glaze. This easy recipe delivers a delicious, restaurant-quality meal in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Dairy-Free
# Ingredients:
→ Tenderloin Foundation
01 -
1 1/2 lbs lamb tenderloin
02 -
1 tbsp olive oil
03 -
1/2 tsp kosher salt
04 -
1/4 tsp black pepper
→ Signature Teriyaki Glaze
05 -
1/2 cup low-sodium soy sauce
06 -
1/4 cup mirin
07 -
1/4 cup cooking sake
08 -
2 tbsp packed light brown sugar
09 -
1 tbsp fresh ginger, grated
10 -
2 cloves garlic, minced
→ Aromatic Finishing Touches
11 -
1 tsp toasted sesame oil
12 -
2 stalks green onions, thinly sliced (for garnish)
13 -
1 tsp toasted sesame seeds (for garnish)
# Instructions:
01 -
Combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 1/4 cup cooking sake, 2 tbsp packed light brown sugar, 1 tbsp fresh ginger, and 2 cloves garlic in a small saucepan. Whisk well. This forms the base for your delicious Teriyaki Lamb Tenderloin Recipe.
02 -
Pat dry 1 1/2 lbs lamb tenderloin. Rub with 1 tbsp olive oil, then season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. This preparation ensures a flavorful start for your Teriyaki Lamb Tenderloin Recipe.
03 -
Heat a large skillet over medium-high heat until hot. Add the seasoned lamb tenderloin and sear for 2-3 minutes per side, until browned all over. This creates a beautiful crust before glazing.
04 -
Reduce skillet heat to medium. Pour the teriyaki glaze over the lamb. Simmer, turning the lamb frequently, for 5-7 minutes, or until the glaze thickens and coats the lamb, reaching an internal temperature of 130-135°F for medium-rare.
05 -
Remove the lamb from the skillet and let it rest on a cutting board for 5 minutes. This is crucial for a juicy Teriyaki Lamb Tenderloin Recipe. Slice the lamb into 1/2-inch thick medallions.
06 -
Drizzle the remaining glaze from the pan over the sliced lamb. Sprinkle with 1 tsp toasted sesame oil, 2 stalks green onions, and 1 tsp toasted sesame seeds. Serve immediately.
# Notes:
01 -
For an extra sticky glaze, you can add 1/2 tsp cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) to the simmering sauce in the last minute of cooking.
02 -
This tenderloin pairs wonderfully with steamed jasmine rice and a side of stir-fried or roasted asparagus or broccoli.
03 -
If you don't have mirin or cooking sake, you can substitute with dry sherry or a bit more low-sodium soy sauce mixed with a pinch of sugar, though the flavor profile will be slightly different.
04 -
Leftover Teriyaki Lamb Tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the lamb.
# Tools You'll Need:
01 -
Large skillet
02 -
Whisk
03 -
Small saucepan
04 -
Tongs
05 -
Cutting board
06 -
Sharp knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 440 kcal
Total Fat: 19 g
Total Carbohydrate: 13 g
Protein: 50 g