To prep the Grilled Rosemary Lamb Tenderloin, mince or press your garlic cloves and add to a large bowl.
Follow with the rosemary, salt, and pepper.
Pour in the olive oil.
Whisk to combine.
Add in the lamb tenderloins, making sure to evenly coat the tenderloins. Cover and refrigerate for at least 2 hours, or overnight.
When ready to make the Grilled Rosemary Lamb Tenderloin, preheat your grill to 400 degrees F.
Once preheated, add the lamb tenderloins to direct heat. Grill for 2-3 minutes on all sides, or until the internal temperature reaches 130 degrees F.
Remove from heat, cover with foil, and let sit for 5 minutes.
While the lamb rests, add the lemon halves to the grill. Grill until the lemon caramelizes and grill marks appear. Remove from heat.
Slice the tenderloin after 5 minutes. Serve with the grilled lemon halves. Don’t forget a glass of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45!
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!