Recipe for: Grilled lamb tenderloin with pickled cucumber salsa and mint pesto - photo 1
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Recipe for: Grilled lamb tenderloin with pickled cucumber salsa and mint pesto

Spicy Fusion cuisine Grilling Main dishes 90 min Medium 0 views ~18.65 PLN * - (0)
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Description

Delicate lamb tenderloin briefly grilled to a pink interior, served with a refreshing salsa of pickled cucumber and aromatic mint pesto. The dish combines the Polish simplicity of seasonal ingredients (fresh pickled cucumber, mint, dill) with the grilling technique and a sophisticated nutty note in the pesto. Perfect for summer grill gatherings — the elegant, juicy meat contrasts with the tangy salsa and green, fragrant pesto. The finishing touch of arugula and lemon zest adds freshness and a beautiful appearance on the plate.

Ingredients Used

Ingredients (15)

Servings:
4
  • Lamb tenderloin 800 g
  • Lightly salted cucumber 2.5 pcs (~250 g)
  • Red onion 150 g
  • Garlic 3 clove (~15 g)
  • Mint 30 g
  • Walnuts 60 g
  • Rapeseed oil 90 g
  • Lemon 0.8 pcs (~60 g)
  • Natural yogurt 100 g
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • Thyme 10 g
  • Dill 0.8 bunch (~15 g)
  • ✨ Optional
  • Papryczka chili 0.7 pcs (~10 g)
  • Arugula 40 g
💰 Estimated dish cost: ~18.65 PLN (4.66 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the marinade: in a medium bowl, pour in 30 ml of rapeseed oil (about 2 tablespoons), add 1 crushed garlic clove (you will use the remaining ones for the pesto), 1 teaspoon (about 6 g) of salt, 1/2 teaspoon (about 1 g) of freshly ground pepper, and the leaves from 2 sprigs of thyme. Mix with a fork until smooth emulsion forms.

Ingredients: Rapeseed oil, Garlic, Salt, Black pepper, Thyme
Use a stainless steel or glass bowl. To crush the garlic, use the side of the knife, then finely chop or press it through a garlic press.
2

Pat the tenderloin dry with paper towels. Rub the meat evenly with the prepared marinade on all sides, using your hands or a marinade brush. Set aside in the refrigerator for at least 30 minutes, up to a maximum of 2 hours — a shorter time is sufficient because the tenderloin is delicate.

Ingredients: lamb tenderloin, Thyme, Rapeseed oil
Use a tray or a bowl with a lid. Do not marinate for longer than 2 hours, as longer marinating can change the texture of the delicate meat.

Mint Pesto

3

Prepare the pesto: lightly toast the walnut in a dry pan for 2-3 minutes, until you can smell the nutty aroma (do not burn). Transfer to a blender or mortar. Add the mint leaves (the whole bunch), 1 finely chopped clove of garlic (about 5 g), 45 ml of rapeseed oil (about 3 tablespoons), 1 tablespoon of lemon juice (about 15 ml), and a pinch of salt and pepper. Blend into a creamy, but not completely smooth paste — the pesto should have some texture. Taste and adjust with salt or lemon juice to your liking.

Ingredients: mint, Garlic, Rapeseed oil, Lemon, Salt, Black pepper
If you don't have a blender, use a mortar and pestle — grind the nuts with mint and garlic, gradually adding oil. It's better to add less oil to the pesto and add more later to control the consistency.

Salsa made with pickled cucumbers

4

You can prepare the salsa quickly: dice the pickled cucumber into small cubes (about 5 mm). Peel the red onion and chop it very finely (you can use a grater), then if you want to soften the sharpness of the onion, soak it in cold water for 2-3 minutes and drain. In a bowl, combine the diced cucumber, onion, finely chopped dill (about 15 g), and 50 g of natural yogurt. Add 1 tablespoon of lemon juice (about 15 ml), 1 teaspoon of rapeseed oil (about 5 ml), and a pinch of salt and pepper. If you want some heat, add finely chopped chili pepper (optional). Gently mix with a spoon.

Ingredients: Lightly salted cucumber, Red onion, Dill, Natural yogurt, Lemon, Rapeseed oil, Papryczka chili
Use a sharp knife and a slightly larger cutting board to slice the cucumber evenly. Yogurt can be replaced with buttermilk for a lighter consistency.

Grilling and resting the meat

5

Preheat the grill to high temperature (about 220-250°C) or light the coals until they are glowing. Rub the grill grate with canola oil (use a paper towel soaked in oil and tongs). Take the tenderloin out of the fridge 10 minutes before grilling so it’s not ice-cold. Place the tenderloin on the grill and cook for 2-3 minutes on each side until a nice brown crust forms (caramelization). Then reduce the temperature or move it to a cooler area and grill for another 4-6 minutes until you reach an internal temperature of 58-60°C for medium (pink) doneness. Use a kitchen thermometer for accuracy. After removing from the grill, wrap in foil and let rest for 6-8 minutes to allow the juices to redistribute.

Ingredients: lamb tenderloin, Rapeseed oil, Salt, Black pepper
The best results can be achieved by using a meat thermometer. Use tongs to turn the meat — do not pierce it with a fork, as the juices will escape. A grill pan will work well if you don't have a grill.

Assembly and serving

6

On a large plate, arrange the arugula leaves (optional). Slice the tenderloin diagonally into 1.5 cm wide pieces. On each slice, spread a teaspoon of mint pesto and a portion of pickled cucumber salsa. Drizzle the dish with a few drops of lemon juice and a little olive/canola oil, sprinkle with freshly ground pepper, and optionally add a few small mint leaves for decoration. Serve immediately.

Ingredients: Arugula, lamb tenderloin, mint, Lightly salted cucumber, Natural yogurt
When cutting the meat, hold the knife at a 45° angle to the direction of the muscle fibers to make the slices more tender. Use a sharp knife to slice the tenderloin.

Fun Fact

💡

In Krakow cuisine, traditional products (like dill or cucumber) are often combined with techniques and ingredients from other cultures — this recipe combines lamb, known in Polish cuisine, with the Italian form of pesto, but using mint instead of basil.

Best for

letni grill przyjęcie w ogrodzie family dinner okazja specjalna

Tips

🍽️ Serving

Serve slightly warm — not hot — so that the pesto and salsa retain their freshness. It pairs well with roasted young potatoes or toasted buckwheat for texture. Add lemon wedges on the side for extra acidity.

🥡 Storage

Store leftovers separately: meat in the fridge for up to 2 days in an airtight container, pesto and salsa for up to 3 days. Cover pesto with a thin layer of oil to prevent it from darkening. Gently reheat meat in a pan or in the oven at 120°C to avoid drying it out.

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