Lemongrass Peanut Lamb Tenderloin with Charred Cucumbers

Lemongrass Peanut Lamb Tenderloin with Charred Cucumbers

Intro

Lamb tenderloin cooks quickly and benefits from a tight, controlled roast rather than lingering heat. This recipe keeps the timing precise and lets the sauce carry richness and aroma. Lemongrass peanut sauce brings depth and fragrance, while charred cucumbers add a cool, savory contrast that keeps the plate feeling balanced and unexpected.

 

Ingredients

For the lamb:

  • 1 1/2 lb lamb tenderloin
  • 1 tbsp neutral oil
  • 3/4 tsp kosher salt

For the sauce:

  • 1/2 cup lemongrass-peanut sauce
  • 1 to 2 tbsp warm water
  • 1 tsp lime juice

For the cucumbers:

  • 2 Persian cucumbers or 1 English cucumber, cut into thick spears
  • 1 tsp neutral oil
  • Pinch of salt

To finish:

  • Cilantro leaves
  • Crushed peanuts
  • Lime wedges


Instructions

  1. Heat the oven to 425°F. Pat the lamb dry, rub with the oil, and season with salt. Heat a heavy skillet over medium-high heat and sear the lamb for 1 to 2 minutes per side, until several surfaces are browned and the exterior looks well-colored.
  2. Transfer the skillet to the oven or move the lamb to a roasting pan and roast for 8 to 12 minutes, depending on thickness, until the lamb is cooked to medium or your preferred doneness. Rest for 8 minutes before slicing.
  3. While the lamb rests, toss the cucumbers with the oil and salt and sear them in a hot pan or grill pan for 1 to 2 minutes per side, just until they take on color while staying crisp and cool at the center.
  4. Loosen the lemongrass peanut sauce with warm water and lime juice until it is spoonable. Slice the lamb and arrange it on a platter, spooning some sauce over the top and serving the rest alongside.
  5. Finish with the charred cucumbers, cilantro, crushed peanuts, and lime. The dish should feel rich from the sauce but lifted by the cucumber and citrus.

Why This Works

Lamb tenderloin responds well to a quick sear and short roast, staying tender and juicy without drying out. The bright, aromatic lemongrass peanut sauce adds richness, while charred cucumbers bring contrast so the dish doesn’t feel heavy.

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