Here’s a savory, elevated yet simple recipe for Garlic Herb Ranch Lamb Tenderloins — tender lamb cuts marinated in a garlic-herb ranch blend, seared or grilled to perfection, and finished with a buttery glaze. This dish balances bold flavor with herby freshness and pairs beautifully with roasted veggies or mashed potatoes.
🐑 Garlic Herb Ranch Lamb Tenderloins
🧄 Ingredients:
For the lamb marinade:
- 1.5 – 2 lbs lamb tenderloins (or lamb loin chops if preferred)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice (or 1 tbsp vinegar)
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 tsp dried dill or parsley
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt & black pepper to taste
- 3 tbsp ranch dressing (or ranch seasoning powder mixed with 2 tbsp olive oil)
For cooking:
- 1 tbsp olive oil or butter (for searing)
- Optional: 1 tbsp butter + 1 garlic clove (for finishing butter baste)
🔪 Instructions:
- Marinate the Lamb
- In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, herbs, spices, ranch dressing, salt, and pepper.
- Add the lamb tenderloins, coat well, and marinate for at least 30 minutes, preferably 2–4 hours (or overnight in the fridge).
- Bring to Room Temp
- Before cooking, let lamb rest at room temperature for about 20 minutes.
- Sear or Grill
- Heat a skillet or grill pan over medium-high heat. Add olive oil or butter.
- Sear lamb tenderloins for 3–4 minutes per side (depending on thickness) until nicely browned and internal temp hits ~135°F (for medium-rare). Don’t overcook.
- Optional: Add a pat of butter and a smashed garlic clove to the pan for a quick baste during the last minute.
- Rest & Serve
- Remove from heat and let rest 5–10 minutes before slicing.
- Slice against the grain and drizzle any pan juices on top.
🌿 Serving Suggestions:
- Sides: Garlic mashed potatoes, lemon-herb couscous, or roasted vegetables
- Sauce pairing: Serve with extra ranch, garlic aioli, or mint yogurt sauce
- Wine pairing: Try with Syrah, Cabernet Sauvignon, or a robust red blend
📝 Notes & Variations:
- No ranch dressing? Use 1 tbsp ranch seasoning + 2 tbsp olive oil + 1 tsp vinegar.
- Grill option: These work beautifully on the grill or under a broiler — aim for a nice crust without drying out the center.
- Make it creamy: Finish with a drizzle of ranch-infused pan sauce made by deglazing the pan with cream or broth.