Peel and roughly dice <quantity>1</quantity> garlic clove

Add <quantity>4</quantity> pieces of lamb tenderloin and the diced garlic to a bowl

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of oregano

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of basil

Roughly chop <quantity>2<unit>sprigs</unit></quantity> of mint

Add the chopped herbs to the bowl

Add <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

Season with salt and black pepper to taste and mix

Cover it with cling film and refrigerate for at least 1h to marinate

Add extra virgin oil to taste to a skillet over medium heat, let it warm up and add the lamb pieces

Adjust seasoning with salt and black pepper to taste

Grill on all sides until golden brown, but medium-rare in the center. Remove from the stove

Wrap each piece of lamb in aluminum foil and set aside for 5m to rest

Slice the meat into smaller pieces. The grilled lamb is ready

Enjoy! Pair it with some vegetables and you'll be set!