Thin slices of lamb tenderloin are marinated with cumin and coriander seeds, then quickly grilled over high heat. This simple yet satisfying classic of Kazakh steppe cuisine has no added carbohydrates and can be served as a low-calorie main course with portion control.
Mix the cumin, toasted coriander seeds, garlic, olive oil, and salt. Rub the mixture over the lamb tenderloin, cover, and let it stand at room temperature for 20 minutes.
Cook the marinated tenderloin slices on a very hot grill for 3 minutes per side, until browned on the outside and pink inside.
Remove from the grill and let rest for 3 minutes. Slice and serve.
Let the meat come to room temperature before grilling; cold meat may burn on the outside while remaining raw inside. Do not extend the cooking time, or the tenderloin may become tough. Contains no major allergen groups.
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