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🍽️ Crunchy Lamb Roll with Herb Crust and Spinach

289 kcal · 30 min · 4 servings

Ingredients

• 1000 g Lamb loin (2 Lamb loins)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 45 g Pistachio kernels (3 tbsp)
• Herbs to taste (e.g. thyme, mint)
• 1 Egg yolk
• 30 g Yogurt butter (2 tbsp)
• 1 tbsp Breadcrumbs
• 2 Garlic cloves
• 600 g Spinach

Instructions

1. 1. Rinse the meat under cold water and pat it completely dry with kitchen paper.
2. 2. Season the meat generously with salt and pepper.
3. 3. Heat one tablespoon of oil in a large pan.
4. 4. Sear the meat on all sides over high heat until browned (takes approx. 5 minutes).
5. 5. Place the meat on an oven rack and position a drip pan directly underneath.
6. 6. Preheat the oven to 140 °C (convection 120 °C or gas mark 1–2).
7. 7. Cook the meat in the oven for 15 to 20 minutes.
8. 8. Finely chop the pistachios in the meantime.
9. 9. Wash the herbs and chop the leaves finely.
10. 10. Separate an egg: Carefully remove the yolk and save the white for another use.
11. 11. Mix the chopped pistachios, herbs, butter, breadcrumbs, and egg yolk in a bowl to form a paste.
12. 12. Remove the meat from the oven and spread the herb-pistachio mixture evenly over the top.
13. 13. Return the meat to the oven and bake for another 10 minutes.
14. 14. Peel the garlic cloves and chop them finely.
15. 15. Wash the spinach and remove any tough stems.
16. 16. Put the spinach into boiling salted water for 1 to 2 minutes (this is called blanching).
17. 17. Drain the spinach and squeeze it firmly with your hands to remove excess water.
18. 18. Heat the remaining oil in a pan.
19. 19. Sauté the chopped garlic over medium heat until soft and translucent.
20. 20. Add the squeezed spinach to the pan and season with salt.
21. 21. Slice the cooked lamb meat into thin slices.
22. 22. Portion the spinach onto 6 plates and arrange the lamb slices on top.

Nutrition per serving

• kcal: 289
• Protein: 31 g · Fett/Fat: 17 g · Carbs: 3 g