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🍽️ Tender Lamb Loin with Homemade Gnocchi and Vanilla Tomatoes

1056 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 lamb rack (with long ribs approx. 800 g from the butcher divided into two halves, without backbone)
• rosemary needles (each 1 tsp finely chopped)
• thyme leaves (each 1 tsp finely chopped)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 200 ml lamb stock
• 700 g floury boiling potatoes
• 4 tbsp coconut flakes
• 200 g flour
• 2 eggs
• salt
• 3 tbsp butter
• 2 vanilla pods
• 6 tbsp olive oil
• 1 tbsp liquid honey
• 1 tsp chopped thyme leaves
• 600 g small tomatoes
• 250 g artichoke hearts (from the jar)
• 2 tbsp pine nuts
• 2 tbsp grated parmesan
• 75 ml olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Peel the garlic cloves and press them finely.
3. 3. Rub the lamb meat evenly with the garlic and herbs.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat the olive oil in an ovenproof dish.
6. 6. Sear the meat on all sides until browned.
7. 7. Place the dish in the oven and roast the meat for about 20 minutes.
8. 8. Check the cooking time: The inside should remain pink.
9. 9. Remove the dish from the oven and pour in the meat broth.
10. 10. Let the sauce come to a brief boil.
11. 11. Peel the potatoes and boil them in water until soft.
12. 12. Let the potatoes drain well.
13. 13. Press the potatoes through a potato ricer.
14. 14. Toast the coconut flakes in a hot, dry pan.
15. 15. Mix the warm potatoes with flour and eggs.
16. 16. Fold the toasted coconut flakes into the potato mixture.
17. 17. Knead everything into a smooth dough.
18. 18. Season the dough with salt.
19. 19. Shape small dumplings (gnocchi) from the dough.
20. 20. Boil the gnocchi briefly in boiling salted water.
21. 21. Toss the finished gnocchi in butter.
22. 22. Halve the vanilla pods lengthwise.
23. 23. Scrape out the vanilla seeds with a knife.
24. 24. Heat the olive oil with honey, vanilla seeds, and thyme.
25. 25. Wash and clean the tomatoes.
26. 26. Place the tomatoes in a baking dish.
27. 27. Pour the warm marinade over the tomatoes.
28. 28. Bake the tomatoes for about 10 minutes at 180 degrees Celsius.
29. 29. Put all ingredients for the artichoke pesto into the blender.
30. 30. Puree the mixture finely.
31. 31. Season the pesto finally with salt and pepper.
32. 32. Plate the lamb meat, gnocchi, and tomatoes.
33. 33. Serve the dish with the pesto and sauce.

Nutrition per serving

• kcal: 1056
• Protein: 34 g · Fett/Fat: 69 g · Carbs: 75 g