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🍽️ Juicy Lamb Loin with Red Wine Jus and Colorful Vegetables

500 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls thyme
• 4 shallots
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml dry red wine
• 400 ml veal stock
• 1 bay leaf
• salt
• pepper
• 300 g green asparagus (or baby asparagus)
• salt
• 2 carrots
• 300 g cooked beetroot (vacuum-packed)
• 500 g celeriac
• 2 lamb racks (approx. 500 g each)
• 3 tbsp rapeseed oil
• 3 tbsp butter
• 0.5 tsp lemon juice
• nutmeg (freshly grated)
• thyme (for garnish)

Instructions

1. 1. Wash the thyme sprigs and pat them dry with a kitchen towel.
2. 2. Peel the shallots and cut them into fine dice.
3. 3. Heat the olive oil in a pot and sauté the shallots until translucent.
4. 4. Stir in the tomato paste and let it fry briefly.
5. 5. Deglaze the mixture with the red wine and the veal stock.
6. 6. Add 3 to 4 thyme sprigs, a bay leaf, salt, and pepper.
7. 7. Bring the sauce to a boil and let it reduce to about one quarter of its original volume.
8. 8. Strain the finished jus through a fine sieve to make it smooth.
9. 9. Wash the asparagus and blanch it for 2 to 3 minutes in boiling salted water.
10. 10. Shock the asparagus immediately in ice water and let it drain.
11. 11. Peel the carrots and cut them into batons.
12. 12. Blanch the carrots for about 5 minutes and shock them in ice water as well.
13. 13. Cut the beetroot into thin sticks.
14. 14. Peel the celery and cut it into small cubes.
15. 15. Preheat the oven to 210 degrees Celsius fan-forced.
16. 16. Wash the lamb loin and pat it dry.
17. 17. Remove excess fat and sinew from the meat.
18. 18. Season the lamb with salt and pepper.
19. 19. Sear the meat in hot rapeseed oil on all sides.
20. 20. Place the meat in the oven and bake it for about 15 minutes.
21. 21. Let the meat rest for 5 to 10 minutes under aluminum foil after baking.
22. 22. Cook the celery in a little salted water, covered, for about 10 minutes until soft.
23. 23. Heat the butter in a pan.
24. 24. Add the prepared vegetables and the remaining thyme to the pan.
25. 25. Heat the vegetables while tossing and season with salt and pepper.
26. 26. Drain the cooked celery.
27. 27. Puree the celery into a smooth paste.
28. 28. Finish the puree with lemon juice, salt, and grated nutmeg.
29. 29. Spread the celery puree as a base on the plates.
30. 30. Cut the lamb loin into individual cutlets between the ribs.
31. 31. Arrange the cutlets together with the vegetables and fresh thyme on top of the puree.

Nutrition per serving

• kcal: 500
• Protein: 45 g · Fett/Fat: 26 g · Carbs: 17 g