🍽️ Pink Loin of Lamb with Roasted Vegetables

Name: Pink Loin of Lamb with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 8 baby carrots; 1 bulb fennel; 3 spring onions; 4 stalks celery; 3 tomatoes; 8 garlic cloves; 3 sprigs rosemary; 2 stems parsley; 4 small red chili peppers; 4 tbsp olive oil (for the roasting pan and for frying); salt; pepper (from the mill); 1400 g lamb rack (4 lamb racks; trimmed and ready for cooking)

572 kcal · 30 min · 4 servings

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Ingredients

8 baby carrots
1 bulb fennel
3 spring onions
4 stalks celery
3 tomatoes
8 garlic cloves
3 sprigs rosemary
2 stems parsley
4 small red chili peppers
4 tbsp olive oil (for the roasting pan and for frying)
salt
pepper (from the mill)
1400 g lamb rack (4 lamb racks; trimmed and ready for cooking)

Instructions

1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. Peel the carrots. Cut them in half lengthwise if they are very thick.
3. Wash the remaining vegetables and remove any tough parts.
4. Cut the fennel into wedges lengthwise.
5. Cut the spring onions in half both lengthwise and crosswise.
6. Cut the celery stalks into pieces about 5 centimeters long.
7. Peel the garlic cloves and press them lightly with the flat side of a knife.
8. Rinse the herbs briefly and shake them dry.
9. Roughly chop the parsley leaves.
10. Place the prepared vegetables together with the garlic, rosemary, and chili peppers into an oiled casserole dish.
11. Season the vegetables with salt and pepper.
12. Place the casserole dish in the preheated oven and roast the vegetables for 5 to 10 minutes.
13. Rinse the lamb loin under running water.
14. Pat the meat completely dry with a kitchen towel.
15. Season the lamb loin with salt and pepper.
16. Heat oil in a large frying pan.
17. Sear the meat in the hot pan on all sides until browned.
18. Remove the casserole dish from the oven.
19. Turn the vegetables in the casserole dish to ensure even cooking.
20. Place the seared lamb loin directly on top of the vegetables.
21. Reduce the oven temperature to 140 degrees Celsius using the top and bottom heat setting.
22. Cook the meat in the oven for about 25 minutes until it is pink inside.
23. Remove the meat from the oven.
24. Sprinkle the finished dish with the chopped parsley.
25. Serve the lamb loin with the vegetables immediately.

Nutrition per serving

kcal: 572
Protein: 76 g · Fett/Fat: 24 g · Carbs: 13 g