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🍽️ Crispy Lamb Loin with Herb Crust

650 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp olive oil
• 2 garlic cloves
• 1 tsp herbes de Provence
• 1 kg rack of lamb fillet (boned, skinless and trimmed)
• salt
• pepper (from a mill)
• 2 tomatoes
• 75 g feta cheese
• 1 small red onion
• 2 tbsp chopped parsley
• 3 tbsp breadcrumbs
• 1 tsp thyme (dried)
• 1 bunch fresh sage
• 1 tbsp butter
• 1 packet dumplings (half and half for 8 pieces)

Instructions

1. 1. Pour two tablespoons of olive oil into a small bowl.
2. 2. Peel the garlic cloves.
3. 3. Press the garlic through a garlic press.
4. 4. Mix the garlic paste with the two tablespoons of olive oil and the herbs of Provence.
5. 5. Season the lamb loin generously with salt and pepper.
6. 6. Coat the meat evenly with the garlic marinade.
7. 7. Place the meat in a greased, ovenproof dish.
8. 8. Preheat the oven to 200 degrees Celsius.
9. 9. Roast the meat in the preheated oven for 10 to 15 minutes.
10. 10. Pour boiling water over the tomatoes to blanch them (cook briefly in boiling water).
11. 11. Peel off the skin from the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Remove the seeds from the tomatoes.
14. 14. Dice the flesh of the tomatoes finely.
15. 15. Grate the feta cheese.
16. 16. Peel the onion.
17. 17. Chop the onion finely.
18. 18. Mix the diced tomatoes with the breadcrumbs.
19. 19. Add the grated feta cheese to the mixture.
20. 20. Add the parsley to the mixture.
21. 21. Add two tablespoons of oil to the mixture.
22. 22. Add the thyme to the mixture.
23. 23. Finally, season the mixture with salt and pepper.
24. 24. Spread the herb-tomato mixture evenly over the lamb loin.
25. 25. Press the mixture down slightly.
26. 26. Roast the meat at 220 degrees Celsius for another 15 to 20 minutes.
27. 27. Wash the sage leaves.
28. 28. Cut the sage leaves into thin strips.
29. 29. Sauté the sage leaves in butter.
30. 30. Put the sage leaves into a bowl.
31. 31. Add half a liter of cold water to the bowl.
32. 32. Stir the dumpling mixture with a whisk.
33. 33. Let the mixture swell for 10 minutes.
34. 34. Form eight dumplings from the dough.
35. 35. Put the dumplings into boiling salted water.
36. 36. Let the dumplings cook gently in simmering water for 20 minutes.
37. 37. Add a little red wine to the defatted roasting juices.
38. 38. Let the red wine reduce.
39. 39. Season the sauce to taste.

Nutrition per serving

• kcal: 650
• Protein: 42 g · Fett/Fat: 40 g · Carbs: 27 g