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🍽️ Slow-cooked Lamb Loin with Crispy Potato Patties and Pearl Barley

650 kcal · 30 min · 4 servings

Ingredients

• 50 g pearl barley
• 150 ml vegetable broth
• 4 lamb loin fillets (approx. 160 g each with fat cap)
• salt
• pepper (from the mill)
• 8 tbsp olive oil
• 2 sprigs rosemary
• 2 stalks parsley
• 1 tbsp pistachio kernels
• 1 tbsp lemon juice
• 200 g mostly waxy potatoes
• 1 small yellow carrot
• 1 spring onion

Instructions

1. 1. Add the pearl barley to the boiling vegetable broth.
2. 2. Simmer the pearl barley covered for about 45 minutes.
3. 3. If the liquid evaporates, add a little more broth.
4. 4. Preheat the oven to 100 degrees Celsius with top and bottom heat.
5. 5. Wash the lamb meat and pat it dry with kitchen paper.
6. 6. Season the meat generously with salt and pepper.
7. 7. Heat two tablespoons of oil in a pan.
8. 8. Sear the lamb on all sides.
9. 9. Place sprigs of rosemary in a fireproof dish.
10. 10. Place the seared meat on top of the rosemary.
11. 11. Put the dish in the oven and let the meat cook pink for about 20 minutes.
12. 12. Wash the parsley and shake it dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Put the parsley leaves, pistachios, four tablespoons of olive oil, and lemon juice into a blender.
15. 15. Blend the mixture into a fine oil.
16. 16. Peel the potatoes.
17. 17. Grate the potatoes finely using a vegetable grater.
18. 18. Heat the remaining oil in a non-stick pan.
19. 19. Take small mounds of the potato strands and place them side by side in the hot pan.
20. 20. Press the mounds flat to form thin patties.
21. 21. Fry the potato patties for two to three minutes per side until golden brown.
22. 22. Season the finished patties lightly with salt.
23. 23. Peel the carrot and wash the spring onions.
24. 24. Cut or shred the vegetables into thin strips.
25. 25. Blanch the vegetable strips for about two minutes in salted water.
26. 26. Drain the pearl barley if there is still liquid.
27. 27. Mix the pearl barley with the parsley oil.
28. 28. Finally season the barley mixture with salt and pepper.
29. 29. Take the meat out of the oven.
30. 30. Cover the meat briefly with aluminum foil and let it rest.
31. 31. Cut the meat in half.
32. 32. Pour the meat juices that have formed during resting into a small bowl.
33. 33. Warm the serving plates.
34. 34. Place the meat halves on the pre-warmed plates.
35. 35. Drizzle some meat juice over the meat.
36. 36. Place a potato patty on each piece of meat.
37. 37. Place the drained vegetable strips on the potato patties.
38. 38. Drizzle the barley-parsley oil over the meat.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 650
• Protein: 66 g · Fett/Fat: 34 g · Carbs: 20 g