Name: Lamb Tenderloin with Whiskey and Maple Syrup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) maple syrup; 1/3 cup (75 ml) whiskey; 1 fresh thyme sprig; 1 1/2 lb (675 g) lamb tenderloin (see note); 1 tablespoon (15 ml) olive oil; 1 tablespoon (15 ml) butter; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; Salt and pepper

Note from Ricardo

In groceries, lamb tenderloins are often sold frozen in approximately 675 g (1 1/2 lb) vacuum pack. They come from New Zealand or Australia, branded Opal Valley. For Quebec lamb, order them from your butcher. If you can’t find them, replace them with lamb chops.

Eco-Tip

Plan meals to gently thaw foods in the refrigerator rather than using energy from the microwave to thaw.

Lamb Tenderloin with Whiskey and Maple Syrup

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Note from Ricardo

Personal Note