Stuck in a keto dinner rut of chicken and beef? It’s time to introduce some elegance to your plate with this stunning Lamb Tenderloin with Feta and Pomegranate. If you’re new to lamb, this is the perfect recipe to start with—it’s incredibly tender, mild, and cooks in minutes. We’re pairing it with a luscious lemon-parsley cream sauce, a salty bite from feta, a satisfying crunch from black walnuts, and a jeweled pop of sweetness from fresh pomegranate seeds. This is a restaurant-quality meal you can whip up on a weeknight. Let’s get cooking!
Ingredients
• 20 g / 0.7 oz lamb tenderloin, pounded very thin
• 19.8 g / 1.5 tbsp Hellmann’s mayonnaise
• 13 g / 1 tbsp 40% heavy cream
• 1 g / ¼ tsp fresh squeezed lemon juice
• 0.5 g / ½ tsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• 20 g / 1.5 tbsp European-style butter
• 7.5 g / 2 tsp feta cheese, crumbled
• 7 g / 1 tbsp black walnuts, dried and roughly chopped
• 5 g / 1 tsp fresh pomegranate seeds
Instructions
1. Prepare the Sauce: In a small bowl, whisk together the mayonnaise, heavy cream, lemon juice, and parsley. Season with salt and pepper. Spread the sauce onto a serving plate.
2. Cook the Lamb: Melt the butter in a nonstick skillet over medium-high heat. Add the pounded lamb and cook for 30-60 seconds per side until browned but tender. Since it’s so thin, it will cook very fast!
3. Assemble the Dish: Place the cooked lamb directly on top of the sauce. Scrape the flavorful browned butter from the pan and drizzle it over the meat.
4. Garnish and Serve: Sprinkle the crumbled feta and chopped walnuts over the lamb, followed by the fresh pomegranate seeds. Serve immediately and enjoy!
Nutritional Information
• This recipe is designed to be low-carb and keto-friendly, packed with healthy fats and protein. For precise , we recommend inputting the into your preferred nutrition calculator.
Pro Tips
• The underwater method is the cleanest way to de-seed a pomegranate. Score the fruit, break it apart in a bowl of water, and the seeds (arils) will sink while the white pith floats.
• Don’t overcook the lamb! Because it’s pounded so thin, it needs only a very brief time in the hot pan. Overcooking will make it tough.
• For the best flavor, use high-quality, full-fat . European-style butter has a higher fat content and richer taste, and 40% heavy cream creates a more luscious sauce.
• Feel free to swap the nuts. Toasted pecans or pistachios would also be delicious in place of the black walnuts.
FAQ
Q: How do I keep the lamb tenderloin from getting tough
A: The key is to not overcook it. Because the lamb is pounded very thin, it only needs 30-60 seconds per side in a hot skillet. Cooking it for this brief time ensures it stays incredibly tender.
Q: Is this lamb recipe good for beginners
A: Yes, this is a perfect recipe if you’re new to cooking lamb. The tenderloin cut is naturally tender and mild, and its quick cooking time makes it very easy to prepare successfully.
Q: Can I use different nuts in this recipe
A: Absolutely. While the recipe calls for black walnuts, you can easily substitute them. Toasted pecans or pistachios would also be delicious alternatives.
Q: What makes this recipe keto-friendly
A: This recipe is designed for a keto diet by using high-fat, low-carb ingredients like lamb tenderloin, European-style butter, heavy cream, mayonnaise, and feta cheese. The pomegranate seeds are used sparingly as a garnish for a pop of flavor without adding significant carbs.
