Pan-fried lamb tenderloin with pearl couscous and roasted fennel

Gebakken lamshaasjes met warme parelcouscous en geroosterde venkel

Just like the tenderloin is the most exclusive piece of beef, so it is with lamb tenderloins. Only 2 fillets can be cut from an entire lamb and if you know that they only weigh about 70-90 grams each, then you know that you are dealing with a very exclusive piece of meat.

Lamb tenderloins

Lamb tenderloins are very thin and may be prepared pink. So they only need to be fried for a very short time in a hot pan. By frying the seasoned meat in oil with a small knob of butter and keeping it moving continuously, they keep their round shape.

After frying, let the meat rest for a while and then cut it in half diagonally once, so that you can clearly see that it is a lamb tenderloin.

Serve, depending on the size, 1 to 2 fillets per person. Fry the tenderloins just before serving and make sure the other preparations are completely ready.

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Pan-fried lamb tenderloin with pearl couscous and roasted fennel

Delicious lamb tenderloin served with warm pearl couscous and roasted fennel.
Prep time10 minutes
Cooking time30 minutes
Servings: 4 persons
Author: Cultiviz


  • 8 lamb tenderloins medium
  • 1 tbsp Provencal herbs
  • 2 fennels
  • 250 grams pearl couscous
  • 2 shallots
  • 2 cloves garlic
  • 1 lemon
  • splash olive oil
  • lump butter
  • salt
  • black pepper freshly grounded


  • Take the lamb tenderloins out of the refrigerator about 20 minutes before serving and season them with half of the Provencal herbs, salt and pepper.
  • Cook the pearl couscous according to the instructions on the package and drain well.
  • Clean the shallot and garlic and finely chop them.
  • Clean the fennel and cut into nice wedges. Finely slice the rest of the fennel.
  • Heat a dash of olive oil into a frying pan and roast the fennel segments until they coloured nicely. Season generously with salt and pepper and add a small splash of water. Cover with a lid and smother until it is al dente. Remove the lid and turn up the heat. Let it simmer until the moisture has evaporated.
  • Sauté the garlic, shallot and finely chopped fennel with the rest of the Provencal herbs in a frying pan with a dash of olive oil. Add the pearl couscous and season with salt and pepper. Keep it warm under a lid.
  • Heat a dash of olive oil into a frying pan and add a knob of butter. As soon as the butter is brown, add the lamb tenderloins and let them roll in the pan for a few minutes (by keeping it moving) until they are nicely brown all over. Remove from the pan and let them rest briefly.
  • Arrange the couscous on the plate with the roasted fennel. Cut the lamb tenderloins in half diagonally and arrange them on the couscous.

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