Elegant Simplicity: One-Pan Lamb Tenderloin with Heirloom Tomato & Shallot Confit


 Experience a harmonious blend of flavors as succulent lamb tenderloin meets the sweet and savory allure of heirloom tomato and shallot confit. Cooked to perfection in a single pan, this dish promises a luxurious mouthfeel with the tenderness of lamb juxtaposed against the rich, caramelized notes of the confit.

Photo of a skillet showcasing perfectly seared Lamb Tenderloin resting on a bed of caramelized heirloom tomato and shallot confit, set against a rustic backdrop with sprigs of rosemary and thyme.

Precise Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes

Number of Servings and Ideal Serving Size

  • Yields: 4 servings
  • Ideal Serving Size: A generous slice of lamb tenderloin with a spoonful of confit.

Essential Nutritional Information

  • Calories: 380 kcal per serving
  • Proteins: 28g
  • Fats: 22g
  • Carbohydrates: 18g
  • Sodium: 330mg
  • Fiber: 3g

Ingredients (Measured in Grams)

  • Lamb tenderloin: 500 grams
  • Heirloom tomatoes (sliced): 300 grams
  • Shallots (sliced): 150 grams
  • Olive oil: 50ml
  • Fresh rosemary (chopped): 10 grams
  • Fresh thyme (chopped): 10 grams
  • Red wine vinegar: 20ml
  • Salt: 5 grams
  • Freshly ground black pepper: 3 grams
  • Garlic (minced): 15 grams
Photo of a dining table setup: a plate with a slice of lamb tenderloin, a generous portion of the heirloom tomato and shallot confit, a glass of red wine, and rustic bread slices, creating an elegant dining scene.

Detailed Method of Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a large ovenproof skillet, heat half the olive oil over medium-high heat. Sear the lamb tenderloin on all sides until golden brown.
  3. Remove the lamb and set it aside. In the same skillet, add the remaining olive oil, sliced shallots, and minced garlic. Sauté until the shallots are translucent.
  4. Add the sliced heirloom tomatoes, rosemary, and thyme. Cook until the tomatoes are soft and the flavors meld.
  5. Drizzle with red wine vinegar and season with salt and pepper. Mix well.
  6. Nestle the seared lamb tenderloin back into the skillet, ensuring it's surrounded by the tomato and shallot confit.
  7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the lamb reaches the desired doneness.
  8. Let it rest for a few minutes before slicing and serving.

Proven Tips for Culinary Success

  • A splash of balsamic reduction drizzled on top can enhance the flavors with its sweet and tangy notes.
  • Pair with a glass of full-bodied red wine to elevate the dining experience.

Anticipated FAQs

  • Can I use regular tomatoes instead of heirloom? Yes, but heirloom tomatoes offer a unique flavor profile that's especially delightful in this dish.
  • How do I know when the lamb is done? Use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).