← All recipes

🥗 Pink Loin of Lamb on a Fresh Salad of Purslane and Arugula

530 kcal · 30 min · 4 servings

Ingredients

• 0.5 pomegranate
• 1 red chili pepper
• 1 lemon
• 2 tbsp tahini
• 100 g yogurt (0.3% fat)
• 3 tbsp olive oil
• 50 ml mineral water (sparkling)
• salt
• pepper
• 100 g purslane
• 100 g arugula
• 2 spring onions
• 2 figs
• 50 g feta cheese (9% fat)
• 260 g medium-sized lamb fillet (4 medium-sized lamb fillets)

Instructions

1. 1. Tap firmly on the pomegranate skin with the back of a spoon.
2. 2. Break open the skin and remove the red seeds.
3. 3. Halve the chili pepper and remove the seeds.
4. 4. Wash the chili and chop it finely.
5. 5. Halve the lemon and squeeze out the juice.
6. 6. Whisk together the tahini paste, yogurt, half of the olive oil, 3 tablespoons of lemon juice, and mineral water in a bowl.
7. 7. Stir the chopped chili into the sauce.
8. 8. Season the sauce to taste with salt and pepper.
9. 9. Remove the tough stems from the purslane and arugula.
10. 10. Wash the herbs thoroughly.
11. 11. Spin the herbs dry.
12. 12. Remove the root ends of the spring onions and wash them.
13. 13. Slice the spring onions into thin rings.
14. 14. Wash the figs and remove any tough spots.
15. 15. Cut the figs into small cubes.
16. 16. Crumble the sheep's cheese into small pieces with your fingers.
17. 17. Season the loin of lamb with salt and pepper.
18. 18. Heat the remaining oil in a frying pan.
19. 19. Fry the meat on all sides over medium heat for 7 to 8 minutes until pink inside.
20. 20. Remove the meat from the pan.
21. 21. Wrap the meat in aluminum foil.
22. 22. Let the meat rest for 5 minutes.
23. 23. Distribute the purslane, arugula, and spring onion rings onto the plates.
24. 24. Distribute the fig cubes, pomegranate seeds, and sheep's cheese over the salad.
25. 25. Slice the loin of lamb into strips.
26. 26. Place the meat strips on top of the salad.
27. 27. Serve the sauce separately in a small bowl.

Nutrition per serving

• kcal: 530
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 30 g