Twenty-first Post ~ Herbed Lamb Tenderloins with Garlic Parmesan Green Beans

Tonight I was really tired and wanted something quick and foolproof. Unfortunately, that's exactly when things go wrong. So part of this meal required a bit of a do-over, but when all was said and done, it turned out just fine!
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Here's what you'll need:
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~ Lamb tenderloins
~ Dried herb and spice blend (I recommend oregano, rosemary, thyme and paprika)
~ Lemon juice
~ Olive oil
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And for the side:
~ Green beans (frozen, French cut)
~ Garlic
~ Parmesan
~ A little bit of oil
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Put a bit of olive oil in a stick-free pan. Put the dried herbs in a mortar and pestal and grind them up. Pour a bit of lemon juice into the oil, start it heating, and then scatter in the ground herbs. Traditionally this herb blend is used as a rub for meat, but I thought I'd create a cheater's quick marinade by putting it in the oil and letting it all meld. After the oil cools, set the lamb tenderloins into the oil and herb mixture and turn them around so they get covered in herbs. Don't start it heating right away: let them sit for a bit - long enough for you to do the dishes, perhaps?
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::PAUSE::
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Now, before you do anything else, get your garlic ready. I started the beans before I got the garlic ready, and then stupidly decided to mince the garlic, which is a really time-consuming process. I got the garlic done and my beans had smoldered away in the pan into sad shriveled nothingness. I tossed that batch out and started over. The moral of the story is, always get everything ready BEFORE you turn the heat on.
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::UNPAUSE::
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So get your garlic chopped, minced, whatever. Start the heat on the lamb and turn it a few times. Prepare the beans with a little olive oil. In the interest of time, I crushed the garlic for the last batch in my garlic press. Either method would work well. Just as the beans are getting done, add the crushed garlic and stir them around a bit. Turn off the heat and sprinkle parm over the top of them. The remaining heat from the pan should start the parm melting a bit.
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I paired tonight's dinner with an Italian pinot noir by Cadonini. It is just the right level of earthy to compliment the lamb and the right level of fruity to offset the herbs. It went wonderfully with tonight's dinner and gave it a perfect finish.
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Yours in the love of good food and wine,
AL
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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.