Fall With A Summer Attitude - Roasted Lamb Tenderloins With Fennel and Squash

Of course, fall brings on thoughts of hearty autumn, earthy food - if you’re a cook like me. But so many fall dishes are really heavy. Which is great for colder temps but not yet, right? This one fits the autumn/earthy bill but is actually pretty light.

This recipe features tender, seared lamb tenderloins served over roasted butternut squash and tomatoes on a bed of roasted fennel leaves for a sweet, anise-like finish.  Typically, I don’t include tomatoes in many fall dishes but the sun-dried variety work great here.

INGREDIENTS

1 lb lamb tenderloins

1 medium butternut squash, peeled, seeded, and cubed

1/3 cup sun dried tomatoes, julienned

4 tbsp olive oil, plus more for the squash

1 tsp salt, divided

1/2 tsp black pepper, divided

1 clove garlic, minced

1 sprig fresh rosemary, leaves finely chopped

1 large or 2 small heads fennel

Parmesan Cheese

METHOD

Roast the butternut squash. Preheat your oven to 400. On a baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange in a single layer and roast for 25–35 minutes, or until tender and lightly caramelized.

Cut the bottom root section and top of the fennel plant leaving only the bulb.

Cut out the “heart (see photo). Peel off the petals and put them on a sheet pan.

Brush with a little olive oil and roast in the oven with the squash. The tips will brown a little bit but watch them carefully.

Prepare the lamb. Pat the lamb tenderloins dry and season generously with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

In a small bowl, combine 1 tablespoon of olive oil, the minced garlic, and chopped rosemary. Rub this mixture over the lamb.

Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Toss in the tomatoes.

Add the seasoned lamb tenderloins and sear for 4–6 minutes, turning to brown all sides.

For medium-rare lamb (yes, please), the internal temperature should reach 125–130°F. For more well-done meat, cook a bit longer. Use a meat thermometer for accuracy.

Once cooked, transfer the lamb to a cutting board and cover with foil. Let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.

Assemble and serve by laying the fennel petals in a circle on the plate. Slice the rested lamb into medallions and add it with the tomatoes on  top. Add the squash and top with a bit of grated Parmesan cheese.

Voila! Fall with a little summer left.