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🥗 Crispy Lamb Loin with Fresh Spinach and Feta Salad

553 kcal · 30 min · 4 servings

Ingredients

• 600 g Lamb loin (4 pieces of 150 g each)
• salt
• pepper
• 15 g clarified butter (1 tbsp)
• 2 garlic cloves
• 2 sprigs thyme
• 20 g parsley (1 bunch)
• 50 ml olive oil
• 50 ml vegetable broth
• 45 g roasted hazelnut kernels (3 tbsp)
• 1 tsp lemon juice
• 100 g baby spinach
• 100 g feta (45% fat in dry matter)

Instructions

1. 1. Rinse the lamb loin under running water and then pat it completely dry with kitchen paper.
2. 2. Season the meat generously with salt and black pepper.
3. 3. Heat ghee (clarified butter) in a large frying pan.
4. 4. Sear the lamb on each side for 2 minutes over medium-high heat.
5. 5. Press a clove of garlic lightly with the flat side of a knife to open it up.
6. 6. Wash fresh thyme sprigs and shake them dry.
7. 7. Add the pressed garlic and thyme sprigs to the pan with the lamb and cook everything together for 1 minute.
8. 8. Remove the pan from the heat and let the meat rest for a few minutes.
9. 9. Wash fresh parsley and shake it dry.
10. 10. Pluck the parsley leaves from the stems.
11. 11. Coarsely puree the parsley leaves with olive oil and a little vegetable broth in a blender or with an immersion blender.
12. 12. Add roasted hazelnuts to the parsley mixture and coarsely puree them as well.
13. 13. Season the pesto with salt, pepper, and a squeeze of lemon juice.
14. 14. Wash the fresh spinach and shake it well to remove excess water.
15. 15. Crumble the feta cheese into small pieces using your hands.
16. 16. Distribute the dry spinach onto the serving plates.
17. 17. Sprinkle the feta pieces evenly over the spinach.
18. 18. Slice the rested lamb loin into even medallions.
19. 19. Place the lamb medallions next to the salad on the plates.
20. 20. Add a spoonful of the pesto as a topping on each piece of lamb.

Nutrition per serving

• kcal: 553
• Protein: 48 g · Fett/Fat: 39 g · Carbs: 2 g