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🍽️ Crispy Crusted Lamb Loin with Roasted Vegetables

685 kcal · 30 min · 4 servings

Crispy Crusted Lamb Loin with Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Boil the potatoes in water for about 25 minutes until tender.
  3. 3. Drain the cooking water and let the potatoes steam dry for a moment.
  4. 4. Cut the potatoes lengthwise into quarters or small eighths.
  5. 5. Clean the mushrooms to remove any dirt.
  6. 6. Halve or quarter the mushrooms depending on their size.
  7. 7. Remove the hard crust from the bread.
  8. 8. Pulverize the soft bread crumb in the food processor.
  9. 9. Preheat the oven to 200 degrees Celsius.
  10. 10. Spread the bread pieces out flat on a baking sheet.
  11. 11. Roast the bread pieces in the oven for about 5 minutes.
  12. 12. Remove the baking sheet with the toasted bread pieces from the oven.
  13. 13. Set the toasted bread pieces aside.
  14. 14. Mix the herbs and cheese into the toasted bread pieces.
  15. 15. Season the potatoes and mushrooms with salt and pepper.
  16. 16. Add 5 tablespoons of oil to the seasoned potatoes and mushrooms.
  17. 17. Spread the vegetables evenly on a baking sheet.
  18. 18. Roast the vegetables in the oven at 200 degrees Celsius for about 10 minutes.
  19. 19. Season the lamb loin with salt and pepper.
  20. 20. Fry the lamb loin in the remaining hot oil for about 5 minutes on all sides.
  21. 21. Remove the seared lamb loin from the pan.
  22. 22. Let the lamb loin cool down slightly.
  23. 23. Brush the lamb loin thinly with mustard.
  24. 24. Roll the lamb loin in the breadcrumb mixture.
  25. 25. Press the crust down gently so it sticks.
  26. 26. Place the crusted lamb loin on top of the pre-cooked vegetables.
  27. 27. Bake the lamb loin in the oven for about 3 minutes.
  28. 28. Plate the finished lamb loin with the mushrooms and potatoes.

Nutrition per serving