Lamb Loin with a Crispy Crust

Total time: 34m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 329 Kcal, 43g Protein, 3g Carbohydrates, 15g Fat


  • 4 lamb loin
  • 1 tsp. salt
  • a little pepper
  • 2 tbsp. pine nuts
  • clarified butter, to fry
  • 4 sprig flat-leaf parsley
  • 4 sprig peppermint
  • 4 tbsp. Sbrinz cheese
  • 0.5 dl red wine
  • 1 eggs
  • 0.5 dl meat bouillon
  • 2 tsp. brown Maizena Express cornflour


  • Season the lamb's loin. Heat the clarified butter in a frying pan, brown the loins for approx. 2 mins. each side, remove and place on an oven tray.
  • Finely chop the pine nuts, finely chop the herbs and combine with the Sbrinz and egg to form a paste.
  • Distribute the paste over the meat, press down lightly.
  • Gratinate for approx. 4 mins. in the top third of grill preheated to 240°C.
  • Pour the wine and stock into the frying pan, bring to the boil. Add the cornflour and simmer, stirring, for approx. 3 mins. Season with salt and pepper.
  • Carve the meat and plate up with a little sauce.

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