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🍽️ Crispy Lamb Loin on Fresh Rice Salad

677 kcal · 30 min · 4 servings

Ingredients

• Lamb salmon 600 g
• Basmati rice 300 g
• Salt pinch
• Walnut kernels 100 g
• Cashew kernels 100 g
• Cranberries, dried 80 g
• Parsley, fresh 10 g
• Mint, fresh 5 g
• Lemons 1 pc.
• Oil 3 tbsp
• Yogurt, plain 4 tbsp
• Mustard 1 tsp
• Cumin pinch

Instructions

1. 1. Pat the lamb loin dry with kitchen paper.
2. 2. Let the meat rest at room temperature for a while.
3. 3. Put the rice in a pot with about 700 milliliters of salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Cook the rice for about 10 minutes.
8. 8. Coarsely chop the nuts and the cranberries.
9. 9. Wash the parsley and mint thoroughly.
10. 10. Shake the herbs dry.
11. 11. Remove the thick stems from the herbs.
12. 12. Finely chop the herbs.
13. 13. Halve the lemon.
14. 14. Squeeze the juice from the lemon.
15. 15. Put oil, 2 tablespoons of lemon juice, yogurt, mustard, salt, and pepper in a bowl.
16. 16. Mix the ingredients to create a dressing.
17. 17. Add the cooked rice to the bowl.
18. 18. Add the nuts.
19. 19. Add the cranberries.
20. 20. Add the chopped herbs.
21. 21. Mix everything well together.
22. 22. Season the salad with cumin.
23. 23. Set the salad aside.
24. 24. Heat 1 tablespoon of oil in a pan over high heat.
25. 25. Salt the meat generously.
26. 26. Sear the meat in the hot oil all around.
27. 27. Cook it for about 3 minutes until golden brown.
28. 28. Reduce the heat to low.
29. 29. Cover the pan.
30. 30. Continue cooking the meat for about 4 minutes.
31. 31. Wrap the meat in aluminum foil.
32. 32. Let the meat rest until serving.
33. 33. Remove the meat from the aluminum foil.
34. 34. Let the liquid drain off.
35. 35. Slice the meat into medallions.
36. 36. Arrange the medallions on the rice salad.
37. 37. Enjoy your meal!

Nutrition per serving

• kcal: 677
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 57 g