|2 tbsp olive oil|
|1 clove garlic • thinly sliced|
|1 pinch thyme • picked|
|1 sprig parsley • chopped|
|1 sprig mint • chopped|
|salt to taste|
|pepper to taste|
|4 whole american lamb tenderloins|
Combine olive oil, garlic, herbs, salt and pepper. Pat lamb dry and rub with mixture.
Place lamb in plastic bag and refrigerate for at least 1 hour. Grill or sauté the tenderloin over high heat to desired doneness, about 2 minutes on each side.