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


  • Lamb
  • 4 lamb loins
  • 1 tsp salt
  • a little pepper
  • clarified butter, for frying
  • Crispy crust
  • 2 tbsp pine nuts
  • 4 sprigs peppermint
  • 4 sprigs flat-leaf parsley
  • 1 eggs
  • 4 tbsp grated Sbrinz
  • Sauce
  • 0.5 dl red wine
  • 0.5 dl meat bouillon
  • 2 tsp brown Maizena Express cornflour
  • salt and pepper to taste

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  • Lamb

    Season the lamb loin pieces. Heat the clarified butter in a frying pan, brown the loins for approx. 2 mins. each side, remove and place on an oven tray.
  • Crispy crust

    Finely chop the pine nuts, finely chop the herbs and combine with the Sbrinz cheese and egg to form a paste. Spread the paste over the meat and press down lightly. Gratinate for approx. 4 mins. in the centre of an oven preheated to 240°C.
  • Sauce

    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 serve with a little sauce.
  • Serve with:

    rice and salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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