Easy Teriyaki Lamb Tenderloin for Weeknight Dinner (Print Version)
Tender teriyaki lamb tenderloin, marinated and glazed for a flavorful, quick weeknight meal. This easy recipe brings Japanese-inspired flavors to your table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese
# Ingredients:
→ The Lamb Centerpiece
01 -
1 1/2 lbs lamb tenderloin, trimmed
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper to taste
→ Sweet & Savory Teriyaki Glaze
04 -
1/2 cup low-sodium soy sauce
05 -
1/4 cup mirin
06 -
2 tbsp packed light brown sugar
07 -
1 tbsp fresh ginger, grated
08 -
2 cloves garlic, minced
09 -
1 tsp cornstarch
10 -
2 tbsp cold water
→ Fresh Aromatics & Finishing Touches
11 -
2 stalks green onions, thinly sliced
12 -
1 tsp toasted sesame seeds
13 -
1/2 lime, for zest and juice
# Instructions:
01 -
Trim 1 1/2 lbs lamb tenderloin of any silver skin or excess fat. Pat the lamb dry with paper towels and season generously with salt and freshly ground black pepper to taste. This initial seasoning is key for an Easy Teriyaki Lamb Tenderloin Recipe.
02 -
In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp packed light brown sugar, 1 tbsp fresh ginger (grated), and 2 cloves garlic (minced). In a separate small bowl, combine 1 tsp cornstarch with 2 tbsp cold water to create a slurry.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned lamb tenderloin and sear for 3-4 minutes per side, until beautifully browned all over. This creates a delicious crust for your Easy Teriyaki Lamb Tenderloin Recipe.
04 -
Reduce the heat to medium. Pour the prepared teriyaki glaze mixture into the skillet with the lamb. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 2-3 minutes until the glaze thickens and coats the lamb.
05 -
Remove the lamb tenderloin from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-7 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful Easy Teriyaki Lamb Tenderloin Recipe.
06 -
Slice the rested lamb tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and drizzle with any remaining glaze from the skillet. Garnish with 2 stalks green onions (thinly sliced), 1 tsp toasted sesame seeds, and the zest and juice from 1/2 lime.
# Notes:
01 -
For perfectly cooked lamb, use a meat thermometer. Aim for an internal temperature of 135-140°F for medium-rare, keeping in mind it will rise a few degrees while resting.
02 -
No mirin? You can substitute with dry sherry or sake, adding a pinch more sugar if needed to balance the sweetness.
03 -
This teriyaki lamb pairs wonderfully with steamed jasmine rice and a side of stir-fried broccoli or asparagus for a complete meal.
04 -
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
# Tools You'll Need:
01 -
Cutting board
02 -
Sharp knife
03 -
Small saucepan
04 -
Whisk
05 -
Large skillet or cast-iron pan
06 -
Tongs
07 -
Meat thermometer
08 -
Measuring cups and spoons
09 -
Microplane or grater
# Nutrition Facts (Per Serving):
Calories: 430 kcal
Total Fat: 17 g
Total Carbohydrate: 19 g
Protein: 51 g