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🍽️ Lamb Loin with Herb Crust, Bean Mix and Potato-Cress Purée

650 kcal · 135 min · 4 servings

Ingredients

• 4 lamb loins
• 4 sprig rosemary
• 4 sprig thyme
• 3 garlic clove
• 5 tbsp olive oil
• 150 g beans (frozen broad beans)
• 150 g beans (broad bush beans)
• 150 g beans (baby beans)
• 50 g bacon (finely diced)
• 1 carrot
• 500 g potato
• 1 box garden cress
• milk
• butter
• salt and pepper
• nutmeg
• 1 bunch parsley (flat-leaf)
• 1 tbsp thyme (fresh leaves)
• 50 g breadcrumbs
• 50 g cheese (goat gouda or aged pecorino)
• 60 g butter (soft)

Instructions

1. 1. Remove any sinews from the lamb loin.
2. 2. Marinate the meat overnight in a mixture of 5 tablespoons of olive oil, garlic, and herbs in the refrigerator.
3. 3. Take the meat out of the refrigerator 1 to 2 hours before cooking to let it reach room temperature.
4. 4. Pluck the parsley leaves and chop them finely.
5. 5. Dice the cheese.
6. 6. Process breadcrumbs, cheese, and herbs in a blender to form a paste.
7. 7. Mix the paste with soft butter.
8. 8. Season the mixture with pepper and a pinch of salt.
9. 9. Roll out the paste on baking paper to a thickness of about 3 millimeters.
10. 10. Wrap the paste and place it in the refrigerator.
11. 11. Blanch the broad beans for 2 minutes in boiling water.
12. 12. Rinse the beans with cold water and let them drain well.
13. 13. Press the bean kernels out of the pods.
14. 14. Cut the broad beans diagonally into four pieces.
15. 15. Halve the French beans.
16. 16. Blanch all types of beans for 7 minutes.
17. 17. Rinse the beans with ice-cold water and let them drain.
18. 18. Peel the carrot and dice it very finely.
19. 19. Blanch the carrot cubes for one minute.
20. 20. Rinse the carrots with cold water and dry them on kitchen paper.
21. 21. Peel the potatoes.
22. 22. Cook the potatoes in salted water.
23. 23. Finely chop the cress with a knife.
24. 24. Mash the potatoes.
25. 25. Add milk until the desired consistency is reached.
26. 26. Melt 1 tablespoon of butter into the purée and mix well.
27. 27. Season the purée with salt.
28. 28. Stir the cress into the purée before serving.
29. 29. Dice the bacon strips.
30. 30. Fry the bacon in a pan with 1 tablespoon of olive oil over medium heat until crispy.
31. 31. Add the different types of beans.
32. 32. Warm the beans at reduced temperature.
33. 33. Season the bean mixture with salt, pepper, and nutmeg.
34. 34. Season the lamb loin with salt and pepper.
35. 35. Sear the meat briefly in some olive oil from the marinade on both sides.
36. 36. Preheat the oven to 160 °C (top/bottom heat).
37. 37. Place the meat in the preheated oven for 6 minutes.
38. 38. Remove the meat and let it rest for about 5 minutes.
39. 39. Switch the oven to grill function.
40. 40. Cut the herb crust paste to the appropriate size.
41. 41. Coat the meat with the paste.
42. 42. Bake the meat in the oven for about 3 to 5 minutes.
43. 43. Arrange the bean mixture on the plates.
44. 44. Slice the lamb loin.
45. 45. Place the meat on top of the bean mixture.
46. 46. Place the potato-cress purée next to it.
47. 47. Sprinkle the carrot cubes over it.

Nutrition per serving

• kcal: 650
• Protein: 42 g · Fett/Fat: 36 g · Carbs: 43 g