Lamb Tenderloin


Try this lamb tenderloin recipe with mushrooms, onions, arugula, and spinach. Drizzle with balsamic reduction.



  • 3 tablespoons olive oil
  • 12 pc. Lamb tenderloin 3-4 oz. each
  • 12 pc cremini mushrooms - cut in half
  • 12 pc cippolini onion - cut in half
  • 12 pc grape tomato
  • 1/2 cup lamb stock or low sodium beef broth
  • 2 lbs. spinach leaves - de-stemmed coarsely chopped
  • 1/4 lb. arugula
  • 1/4 cup white wine
  • 2 cups balsamic vinegar reduced to ¼ cup
  • 1 clove garlic
  • 1 pc finger hot pepper ( or jalapeno ) seeded
  • 1 bunch basil
  • 1/4 cup olive oil


  1. Pulse all marinade ingredients (garlic, hot pepper, basil, 1/4 cup olive oil) in food processor until smooth - consistency is reached, coat tenderloin thoroughly, and marinade overnight.
  2. Set heavy fry pan on medium high heat, add oil. Sear lamb tenderloin and add onion and mushroom. Reduce heat to medium and add grape tomato.
  3. Cook for five minutes, turning lamb and vegetables occasionally. Deglaze pan with white wine and add stock. Reduce stock by one half.
  4. Serve over spinach, arugula and drizzle balsamic reduction over top.
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