Escape to the sunny shores of the Mediterranean with this incredible Lamb Tenderloin recipe! We’re talking melt-in-your-mouth, tender lamb bathed in a rich, aromatic sauce bursting with the flavors of sun-ripened tomatoes, garlic, and classic herbs. The secret lies in using a pressure cooker to do the heavy lifting, ensuring the lamb is perfectly succulent before it’s finished in the oven. This dish is not only elegant and deeply satisfying but also surprisingly simple to make and fits perfectly into a low-carb lifestyle. Get ready to wow your family and friends!
Ingredients
• For the Lamb
• 2 lbs (about 900g) lamb tenderloin, chopped
• 1 tsp (5g) salt
• Water, for covering
• For the Mediterranean Sauce
• 4 tbsp (60ml) olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 1 cup (about 200g) cherry tomatoes, chopped
• ½ cup (120ml) beef broth
• ¼ cup (about 45g) Swerve or other granulated sweetener
• 1 tsp (5g) dried oregano
• ½ tsp (2.5g) dried thyme
• ¼ tsp (1.25g) onion powder
• Salt, to taste
• ¼ cup (15g) fresh parsley, finely chopped, for garnish
Instructions
1. Place the chopped lamb tenderloin into the pot of your electric pressure cooker. Pour in just enough water to cover the meat and sprinkle with 1 tsp of salt. Secure the lid.
2. Set the steam release handle to the ‘Sealing’ position. Select the ‘Meat’ setting or cook on high pressure for 20 minutes.
3. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid, remove the cooked lamb, and drain all liquid from the pot.
4. Select the ‘Sauté’ function. Once the inner pot is hot, add the olive oil. Add the minced garlic and finely chopped red pepper, stirring frequently for 3-4 minutes until softened and fragrant.
5. Stir in the dried oregano, thyme, and onion powder, and cook for another minute to toast the spices.
6. Add the chopped cherry tomatoes and the beef broth. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until the tomatoes have completely broken down and the sauce has started to thicken.
7. Stir in the Swerve until it is completely dissolved, then press the ‘Cancel’ button to turn off the heat.
8. Carefully transfer the sauce mixture to a high-speed blender or use an immersion blender directly in the pot. Blend until the sauce is completely smooth and velvety.
9. Preheat your oven to 400°F (200°C). Arrange the cooked lamb pieces in a single layer on a baking sheet lined with parchment paper.
10. Pour the smooth tomato sauce generously over the lamb, ensuring each piece is well-coated. Sprinkle with the fresh, chopped parsley.
11. Bake for 15 minutes, or until the sauce is bubbling and beginning to caramelize at the edges. Serve hot and enjoy!
Nutritional Information
• Per Serving: Calories 569 | Total Fats: 31g | Net Carbs: 4g | Protein: 65.3g | Fiber: 1.1g
Pro Tips
• for Success
• For a deeper flavor, sear the lamb pieces in olive oil using the ‘Sauté’ function before pressure cooking. Brown the meat on all sides, then remove it, deglaze the pot with the beef broth, and proceed with the recipe.
• If you have fresh herbs on hand, use them! Substitute the dried herbs with 1 tablespoon of fresh oregano and 1.5 teaspoons of fresh thyme for a brighter, more aromatic sauce.
• Elevate the sauce by adding a tablespoon of tomato paste along with the cherry tomatoes for extra richness, or stir in a handful of Kalamata olives and crumbled feta cheese after baking for a salty, briny kick.
• This dish is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and become even more delicious when reheated.
FAQ
Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can substitute lamb tenderloin with a tougher cut like lamb shoulder or leg, chopped into similar-sized pieces. However, you may need to increase the pressure cooking time to 35-45 minutes to ensure the meat becomes just as tender.
Q: What if I don’t have a pressure cooker?
A: No problem! You can make this on the stovetop. Sear the lamb, then simmer it in the sauce ingredients (covered) over low heat for 1.5-2 hours, or until the lamb is fork-tender. Then, proceed with blending the sauce and finishing in the oven.
Q: Is there a substitute for Swerve sweetener?
A: Absolutely. The sweetener balances the acidity of the tomatoes. You can use any other granulated low-carb sweetener like monk fruit or erythritol. If you are not following a low-carb diet, a teaspoon of regular sugar or honey will also work well.
Q: What are some good low-carb side dishes for this lamb?
A: This Mediterranean lamb pairs beautifully with several low-carb options. Serve it over cauliflower rice, zucchini noodles (zoodles), or with a side of steamed green beans or a fresh Greek salad to complete your meal.
