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Pan-fried lamb tenderloin served with creamy Finnish garlic potatoes and green asparagus

Pan-Fried Lamb Tenderloin with Red Wine Balsamic Sauce

This pan-fried lamb tenderloin is marinated with garlic, herbs, honey, balsamic vinegar, and red wine for deep flavor and tenderness. Served with a rich shallot and red wine sauce, this easy lamb recipe is perfect for a flavorful dinner with simple sides like roasted potatoes and vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating and resting 4 hours 15 minutes
Total Time 4 hours 55 minutes
Course Main Course
Cuisine Finnish
Servings 5 people

Equipment

  • Frying pan
  • Cutting board
  • Knife
  • Mixing bowl
  • Tongs
  • Saucepan or same pan for sauce

Ingredients
  

For the lamb:

  • 1 kg lamb tenderloin
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3-4 cloves garlic minced
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 dl red wine
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh thyme
  • 3 sage leaves chopped
  • Salt to taste
  • Black pepper to taste

For the sauce:

  • 2 shallots finely chopped
  • Leftover marinade
  • 3 dl (1 ¼ cups) beef stock
  • 1 tbsp butter optional, for finishing

Instructions
 

Marinate the Lamb

  • In a bowl, combine garlic, honey, balsamic vinegar, red wine, rosemary, thyme, sage, salt, and pepper.
  • Add the lamb tenderloin and coat well in the marinade.
  • Cover and refrigerate for 2–4 hours.

Cook the Lamb

  • Remove the lamb from the marinade and let excess marinade drip off (reserve the marinade).
  • Heat a frying pan over medium-high heat. Add oil and butter. Let melt.
  • Sear the lamb on all sides until browned and cooked to your preferred doneness (about 5-10 minutes total, depending on thickness).
  • Remove from the pan and let rest for 15 minutes, covered in foil, before slicing.

Make the Sauce

  • In the same pan, sauté the chopped shallots until soft.
  • Pour in the reserved marinade and beef stock.
  • Let the sauce simmer and reduce slightly for 10–15 minutes.
  • Stir in butter at the end for a smoother finish.

Serve

  • Slice the lamb tenderloin.
  • Serve with the sauce poured over or on the side.
  • Pair with green asparagus and Garlic potatoes

Notes

Letting the lamb rest keeps it juicy and tender.
You can adjust cooking time depending on how pink you like the lamb.
The sauce can be reduced further for a stronger flavor.
Serve with vegetables, potatoes, or rice for a complete meal.
Keyword balsamic lamb, garlic herb lamb, lamb tenderloin recipe, lamb with herbs, lamb with red wine sauce, pan-fried lamb