Lamb Loin with Herb Crust and Provencal Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ribs (lamb) 6 chops each
- 4 tablespoon olive oil
- 80 g white bread
- 4 garlic clove (s)
- 3 tablespoon parsley, smooth, finely chopped
- 3 tablespoon thyme, freshly chopped
- 1 teaspoon lemon (s) - zest, grated
- 60 g butter, soft
- 200 ml lamb stock
- 150 ml red wine, drier
- salt
- pepper from the grinder
For the baked potatoes: (Provencal potatoes)
- 500 g potato (s), floury cookin
- 2 onions)
- 50 ml olive oil
- 200 g bacon
- 2 teaspoons thyme, freshly chopped
- 25 g butter, cut into flakes
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Cut the fat layer on the meat in a diamond shape. Then brush the ribs with oil, then season with salt and pepper. Heat the rest of the olive oil in a pan, add the pieces of lamb and sear them for about 5 minutes. Then remove the meat and set the pan with the roasting set aside.
- For the herb paste, crumble the white bread and place in a bowl. Peel and finely chop the garlic and add 2 cloves to the white bread. Add the parsley, 2 tablespoon thyme and the lemon zest and mix well. Then stir with the soft butter and season with salt and pepper.
- Brush the lamb pieces with the herb paste and bake in the preheated oven at 250 ° C for approx. 12-14 minutes.
- For the Provencal potatoes, peel, wash and thinly slice the potatoes. Peel, halve and slice the onions.
- Heat the olive oil in a pan and fry the bacon in it until crispy. Add the onion slices and a clove of garlic and cook for 5 minutes. Add the bacon and onion mixture to the potatoes, mix well and season with salt and pepper.
- Pour the mixture into a baking dish, press down firmly, cover with the flakes of butter and cover with aluminum foil and place in the oven, which has been switched to 180 ° C, for about 20 minutes.
- For the sauce, heat the roast meat, deglaze with the lamb stock and red wine, add the remaining garlic and thyme and simmer for 10-15 minutes.
- Then season to taste and serve the sauce with the lamb and Provencal potatoes.
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