1. Preheat the Oven:
Preheat your oven to 400°F (200°C). This high heat is key to getting a nice, crispy crust on your lamb while keeping the inside tender and juicy.

2. Season the Lamb:
Take your lamb tenderloin and pat it dry with paper towels. The dryer the surface, the better the sear will be. Once it’s dry, rub the lamb with olive oil to coat it evenly. Then, season generously with salt and pepper—don’t be shy, this helps bring out the natural flavors.

In a small bowl, combine the garlic, rosemary, thyme, and Dijon mustard. Stir until well mixed, then rub the herb-mustard mixture all over the lamb. Make sure every inch of that tenderloin is covered with the flavorful coating.

3. Sear the Lamb:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once it’s nice and hot, carefully place the lamb in the skillet and sear it for 3-4 minutes per side until it’s beautifully browned. Don’t worry if the lamb starts to stick a bit—just let it do its thing, and you’ll get that gorgeous golden crust that makes this dish “million-dollar” worthy.

4. Roast the Lamb:
Once the lamb is seared, transfer the skillet to your preheated oven. Roast the lamb for about 25-30 minutes, or until a meat thermometer inserted into the thickest part of the lamb reads 125°F for medium-rare, or 135°F for medium.

5. Baste for Extra Flavor:
About halfway through roasting, carefully spoon some of the pan juices over the lamb to keep it moist and enhance the flavor. If you want an extra layer of richness, add a little butter to the pan before basting.

6. Rest the Lamb:
Once your lamb reaches the desired temperature, remove it from the oven and let it rest on a cutting board, loosely covered with aluminum foil, for 10-15 minutes. This allows the juices to redistribute, ensuring that each bite is tender and juicy.