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🍽️ Tender Roast Lamb Loin with Aromatic Vegetable Rice

820 kcal · 30 min · 4 servings

Ingredients

• 4 Lamb loin fillets (approx. 180 g each)
• 2 tbsp Oil
• 1 Onion
• 1 Carrot
• 200 g Celery
• 1 tsp Tomato paste
• 1 Bay leaf
• 2 Thyme sprigs
• 400 ml Lamb stock
• 20 g Butter
• Salt
• Pepper (from the mill)
• 200 g Rice
• 1 tbsp Butter
• 0.5 stalk Leek
• 100 g Carrots (diced)
• 100 g Celery (diced)
• 2 tbsp Pine nuts
• 2 tbsp Raisins
• Mint (for garnish)

Instructions

1. 1. Rinse the lamb under cold water and pat it completely dry with kitchen paper.
2. 2. Season the meat generously with salt and black pepper.
3. 3. Heat 12 tablespoons of oil in a casserole dish or frying pan and sear the lamb on all sides until browned.
4. 4. Place the meat into an oven preheated to 100 degrees Celsius.
5. 5. Roast the lamb in the oven for 30 to 40 minutes until it is pink inside.
6. 6. Turn the meat occasionally during cooking to ensure even roasting.
7. 7. Peel the onion, the carrot, and the celery root.
8. 8. Cut the vegetables into small, even cubes.
9. 9. Fry the diced vegetables in the remaining fat from the lamb until browned.
10. 10. Stir in the tomato paste and fry it briefly with the vegetables.
11. 11. Deglaze the pan with lamb stock.
12. 12. Add a bay leaf and fresh thyme sprigs to the sauce.
13. 13. Let the sauce reduce until the volume has decreased by about half.
14. 14. Strain the sauce through a fine sieve to make it smooth.
15. 15. Cook the rice according to the instructions on the package.
16. 16. Wash the leek and remove the tough ends.
17. 17. Chop the leek into small pieces.
18. 18. Sauté the leek together with additional carrot and celery pieces in the pan.
19. 19. Add raisins and pine nuts and sauté them briefly.
20. 20. Fold the cooked rice into the vegetables.
21. 21. Season the rice mixture with salt.
22. 22. Bring the prepared sauce to a boil in a saucepan.
23. 23. Stir in cold butter cubes until they have melted into the hot sauce.
24. 24. Adjust the sauce to taste with salt and pepper.
25. 25. Remove the lamb from the oven and let it rest briefly.
26. 26. Cut the lamb loin fillet in half.
27. 27. Place the meat on pre-warmed plates.
28. 28. Fill the vegetable rice into small molds and press it down firmly.
29. 29. Invert the rice onto the plates next to the meat.
30. 30. Drizzle some sauce over the rice and the meat.
31. 31. Serve the remaining sauce in a separate bowl.
32. 32. Garnish the dish with fresh mint leaves.

Nutrition per serving

• kcal: 820
• Protein: 71 g · Fett/Fat: 36 g · Carbs: 53 g