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
Lamb Loin with Herb Crust and Provencal Potatoes
Lamb Loin with Herb Crust and Provencal Potatoes

Instructions

  1. 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.
  2. 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.
  3. Brush the lamb pieces with the herb paste and bake in the preheated oven at 250 ° C for approx. 12-14 minutes.
  4. For the Provencal potatoes, peel, wash and thinly slice the potatoes. Peel, halve and slice the onions.
  5. 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.
  6. 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.
  7. 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.
  8. Then season to taste and serve the sauce with the lamb and Provencal potatoes.

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