BBQ lamb tenderloins, asparagus and tarragon sauce BBQ lamb tenderloins, asparagus and tarragon sauce
favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g lamb tenderloins
  • 1 bunch of fresh thyme
  • 1 handful of fresh rosemary
  • salt and freshly ground pepper
  • 500 g baby potatoes
  • white asparagus
  • lumps of butter
  • White wine
Tarragon sauce
  • 1 handful of fresh tarragon
  • 100 ml white wine
  • 200 ml double cream
  • 2 shallots
  • salt and freshly ground pepper
BBQ lamb tenderloins, asparagus and tarragon sauce

There is a super flavour combination with this dish. Tenderloins from the BBQ with white asparagus and tarragon sauce and fried baby potatoes. A delicious spring / summer dish that you can enjoy with or without a good glass of wine.

I must confess that this was the first time that I had prepared lamb fillets on the BBQ. Because of this I first tested with various flavors and herbs and this is what we came up with. Do not over-season the lamb tenderloin, because you want to taste this beautiful piece of meat as pure as possible. 


After the first bite I was sold, and I will certainly prepare this recipe more often during the asparagus season. Sometimes you just don't need much more than some nice products and a good piece of meat. This is such a recipe that is nicely balanced, and the combination with the Sauvignon Blanc gives you a nice balance of wine and food. 


Lamb fillet

The Lamb fillet is the most tender cut of lamb. The meat is a thin elongated piece of meat cut from the back. Lamb fillet is located on the inside of the carcass where the ribs are attached to the backbone. Preferably cook the meat very pink so it's super tender. In addition to this recipe, lamb tenderloin is also ideal to use in a delicious salad. This is something I will try next time. 


Bricknic

With this dish I cooked the asparagus in a romertopf from the company Bricknic. This romertopf can withstand the heat of the barbecue. You can even put it directly into the fire. First I filled it with water for an hour and then I cooked the asparagus in it. It is something different to prepare your food and it has to say that it works great. You can of course also cook the asparagus in aluminum foil if you don't have a romertopf. 


Preparation  

  1. First, remove the lamb tenderloins from the refrigerator.
  2. Then chop the fresh thyme and rosemary.
  3. Season the lamb tenderloins with salt and freshly ground pepper and sprinkle the fresh herbs on top. Be careful not to use too many spices, otherwise you will no longer taste the beautiful piece of meat. 
  4. Cut the baby potatoes in half and do not remove the skin.
  5. Chop the shallots and finely chop the tarragon.
  6. Clean the asparagus by peeling them with a vegetable peeler and cut off the hard part.
  7. Take aluminum foil and put the asparagus together with a good dash of white wine, a knob of butter and a sprig of fresh rosemary and thyme.


Tarragon sauce

  1. First, pour a dash of olive oil into the pan and sauté the shallots.
  2. Then pour 100 ml of white wine with the shallots and let it reduce by half.
  3. After this, you can add the cream along with the tarragon and season with salt and freshly ground pepper.
  4. Let the sauce thicken to the desired thickness and taste the sauce. If necessary, season the sauce further. 


Preparation BBQ tenderloin with white asparagus

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 180℃. At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 180℃, you can put the package with asparagus on it. These should steam indirectly on the barbecue for about 40 minutes with the lid closed.
  3. Take a skillet or pan and fry the baby potatoes in a little olive oil. Season the baby potatoes with salt, freshly ground pepper and fresh thyme and rosemary.
  4. Rub the lamb tenderloins with olive oil about 5 minutes before the asparagus is cooked.
  5. Open your kamado and open all slides to get the temperature of the kamado around 250℃. Move the wire rack to the bottom position for extra heat while grilling the meat.
  6. Place the lamb tenderloin over the direct part of the BBQ and grill both sides for about 1 minute until the meat comes off the grid. Then move the meat to the indirect part and close the lid to a core temperature of 55℃. Depending on the thickness it can go faster or just a little longer than about 6 minutes total. 
  7. Decorate the plates nicely with three asparagus and three pieces of lamb fillet and some fried baby potatoes. Pour a little tarragon sauce over the white asparagus and serve with a nice wine. I drank a Sauvignon Blanc myself.


Good luck making, and greetings from GrillFun!!!

favorite
print
rate
BBQ lamb tenderloins, asparagus and tarragon sauce

There is a super flavour combination with this dish. Tenderloins from the BBQ with white asparagus and tarragon sauce and fried baby potatoes. A delicious spring / summer dish that you can enjoy with or without a good glass of wine.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g lamb tenderloins
  • 1 bunch of fresh thyme
  • 1 handful of fresh rosemary
  • salt and freshly ground pepper
  • 500 g baby potatoes
  • white asparagus
  • lumps of butter
  • White wine
Tarragon sauce
  • 1 handful of fresh tarragon
  • 100 ml white wine
  • 200 ml double cream
  • 2 shallots
  • salt and freshly ground pepper

I must confess that this was the first time that I had prepared lamb fillets on the BBQ. Because of this I first tested with various flavors and herbs and this is what we came up with. Do not over-season the lamb tenderloin, because you want to taste this beautiful piece of meat as pure as possible. 


After the first bite I was sold, and I will certainly prepare this recipe more often during the asparagus season. Sometimes you just don't need much more than some nice products and a good piece of meat. This is such a recipe that is nicely balanced, and the combination with the Sauvignon Blanc gives you a nice balance of wine and food. 


Lamb fillet

The Lamb fillet is the most tender cut of lamb. The meat is a thin elongated piece of meat cut from the back. Lamb fillet is located on the inside of the carcass where the ribs are attached to the backbone. Preferably cook the meat very pink so it's super tender. In addition to this recipe, lamb tenderloin is also ideal to use in a delicious salad. This is something I will try next time. 


Bricknic

With this dish I cooked the asparagus in a romertopf from the company Bricknic. This romertopf can withstand the heat of the barbecue. You can even put it directly into the fire. First I filled it with water for an hour and then I cooked the asparagus in it. It is something different to prepare your food and it has to say that it works great. You can of course also cook the asparagus in aluminum foil if you don't have a romertopf. 


Preparation  

  1. First, remove the lamb tenderloins from the refrigerator.
  2. Then chop the fresh thyme and rosemary.
  3. Season the lamb tenderloins with salt and freshly ground pepper and sprinkle the fresh herbs on top. Be careful not to use too many spices, otherwise you will no longer taste the beautiful piece of meat. 
  4. Cut the baby potatoes in half and do not remove the skin.
  5. Chop the shallots and finely chop the tarragon.
  6. Clean the asparagus by peeling them with a vegetable peeler and cut off the hard part.
  7. Take aluminum foil and put the asparagus together with a good dash of white wine, a knob of butter and a sprig of fresh rosemary and thyme.


Tarragon sauce

  1. First, pour a dash of olive oil into the pan and sauté the shallots.
  2. Then pour 100 ml of white wine with the shallots and let it reduce by half.
  3. After this, you can add the cream along with the tarragon and season with salt and freshly ground pepper.
  4. Let the sauce thicken to the desired thickness and taste the sauce. If necessary, season the sauce further. 


Preparation BBQ tenderloin with white asparagus

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 180℃. At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 180℃, you can put the package with asparagus on it. These should steam indirectly on the barbecue for about 40 minutes with the lid closed.
  3. Take a skillet or pan and fry the baby potatoes in a little olive oil. Season the baby potatoes with salt, freshly ground pepper and fresh thyme and rosemary.
  4. Rub the lamb tenderloins with olive oil about 5 minutes before the asparagus is cooked.
  5. Open your kamado and open all slides to get the temperature of the kamado around 250℃. Move the wire rack to the bottom position for extra heat while grilling the meat.
  6. Place the lamb tenderloin over the direct part of the BBQ and grill both sides for about 1 minute until the meat comes off the grid. Then move the meat to the indirect part and close the lid to a core temperature of 55℃. Depending on the thickness it can go faster or just a little longer than about 6 minutes total. 
  7. Decorate the plates nicely with three asparagus and three pieces of lamb fillet and some fried baby potatoes. Pour a little tarragon sauce over the white asparagus and serve with a nice wine. I drank a Sauvignon Blanc myself.


Good luck making, and greetings from GrillFun!!!