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🍽️ Crispy Herb-Crusted Lamb Loin with Potato Gratin

899 kcal · 30 min · 4 servings

Ingredients

• 1 lamb rack fillet (approx. 2 kg, with rib bones, have them cleaned of meat)
• 75 g mixed herbs (e.g. thyme, rosemary, lavender, parsley, sage)
• 2 slices pan bread
• 2 garlic cloves
• 20 g freshly grated parmesan
• 1 tbsp finely chopped pine nuts
• 4 tbsp olive oil
• 1 tbsp butter
• 2 egg whites
• salt
• pepper (from the mill)
• 1 kg potatoes
• 50 g butter
• 2 garlic cloves
• 300 g whipping cream
• 70 g grated gruyère cheese
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Pluck the leaves from the stems and chop them very finely.
3. 3. Cut off the hard crust from the bread.
4. 4. Crumble the inside of the bread into fine crumbs.
5. 5. Peel the garlic clove.
6. 6. Press the garlic through a press directly into the bread crumbs.
7. 7. Add the grated Parmesan, pine nuts, two tablespoons of oil, and the egg whites.
8. 8. Mix all ingredients into a firm paste.
9. 9. Season the paste with salt and pepper to taste.
10. 10. Peel the potatoes and wash them thoroughly.
11. 11. Slice the potatoes into thin, even slices.
12. 12. Grease a large or four small baking dishes with some butter.
13. 13. Layer the potato slices into the prepared dish.
14. 14. Lightly salt and pepper each individual layer.
15. 15. Peel another garlic clove.
16. 16. Press the garlic through the press into the cream.
17. 17. Season the garlic cream with salt, pepper, and a pinch of nutmeg.
18. 18. Pour the cream mixture evenly over the potato layers.
19. 19. Preheat the oven to 200 degrees Celsius.
20. 20. Place the baking dish in the center of the oven.
21. 21. Gratin the potatoes for about 30 minutes.
22. 22. Sprinkle the remaining cheese over the potatoes when there are 15 minutes of cooking time left.
23. 23. Add remaining butter in small flakes on top.
24. 24. Bake everything until golden yellow and bubbling.
25. 25. Season the lamb loin generously with salt and pepper.
26. 26. Heat butter and the remaining oil in a casserole dish.
27. 27. Sear the lamb loin on both sides over high heat.
28. 28. Place the meat in the preheated oven (200 degrees, center).
29. 29. Roast the lamb for 30 minutes.
30. 30. Take the casserole dish out of the oven.
31. 31. Spread the herb paste evenly over the meat.
32. 32. Press the paste down slightly so it sticks.
33. 33. Put the meat back into the oven.
34. 34. Roast it for another 10 to 15 minutes.
35. 35. Remove the meat when the crust is lightly browned.
36. 36. Cover the meat with aluminum foil.
37. 37. Let the meat rest for 10 minutes.
38. 38. Slice the lamb loin into thick slices.
39. 39. Warm the serving plates.
40. 40. Arrange the meat slices on the plates.
41. 41. Serve the lamb together with the hot potato gratin.

Nutrition per serving

• kcal: 899
• Protein: 34 g · Fett/Fat: 60 g · Carbs: 57 g