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🍽️ Tender Lamb Loin with Colorful Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• Lamb loin fillet (400 g, trimmed)
• 2 Carrots
• 1 Kohlrabi
• 0.25 l Meat broth
• 200 g Snow peas
• 4 small Onions
• 100 ml Whipping cream
• 2 tbsp Peppercorns (coarsely crushed)
• Oil (for frying)
• Salt
• Garnish
• Chervil

Instructions

1. 1. Peel the carrots and the kohlrabi.
2. 2. Cut the vegetables into sticks about 8 centimeters long.
3. 3. Peel the onions.
4. 4. Wash the snow peas thoroughly.
5. 5. Heat oil in a casserole dish until very hot.
6. 6. Sear the lamb loin on all sides.
7. 7. Remove the meat from the casserole and set it aside.
8. 8. Add the onions, kohlrabi, and peppercorns to the casserole.
9. 9. Add the carrots.
10. 10. Sauté the vegetables lightly.
11. 11. Deglaze the mixture with meat broth.
12. 12. Place the meat back on top of the vegetables.
13. 13. Cover the casserole.
14. 14. Simmer the dish on very low heat for about 20 minutes.
15. 15. Check if the meat is pink inside.
16. 16. Remove the meat from the pot.
17. 17. Wrap the meat in aluminum foil.
18. 18. Let the meat rest in the foil.
19. 19. Add the cream to the cooking liquid.
20. 20. Let the sauce reduce slightly until it becomes slightly thick.
21. 21. Add the snow peas to the sauce.
22. 22. Let the snow peas cook for about 5 minutes.
23. 23. Season the sauce with salt.
24. 24. Place the vegetables in a pre-warmed bowl.
25. 25. Slice the lamb loin diagonally into thin slices.
26. 26. Arrange the meat on the vegetables with the peppery sauce.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 15 g