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Lamb tenderloin with pomegranate yoghurt

With the festive season approaching, we can’t help but start thinking about delicious roasts! This lamb tenderloin with pomegranate yoghurt is a favourite!


For the lamb tenderloin
2 kg lamb tenderloin
2 tbsp olive oil
2 tbsp paprika
1½ tsp cumin
½ tsp wholegrain mustard
½ tsp salt
½ tsp black pepper
Handful parsley, chopped
For the pomegranate yoghurt
½ cup double-cream yoghurt
½ cup pomegranate rubies
Handful parsley, chopped
1 tsp lemon zest
1 tsp lemon juice

For the lamb tenderloin
1. Preheat oven to 200°C and grease a roasting tin.
2. Rub the lamb with oil and season with paprika, cumin, mustard, salt and pepper. Scatter the parsley over. Roll up and secure with butcher’s string.
3. Roast for 20–30 minutes, until medium-well done.
For the pomegranate yoghurt
1. Combine all the ingredients.
2. Serve with the roast lamb.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto //

For another sweet and savoury option, try this feta-and-cranberry lamb recipe!

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