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Lamb loin with a crispy crust
30 m active | 34 m total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 15g
  • Carbohydrates about 3g
  • Protein about 43g
This is needed
This is needed for 4 people
  • 1 TL salt
  • 4 lamb loins
  • wenig pepper
  • clarified butter, zum Braten
Crispy crust
  • 2 EL pine nuts
  • 4 Zweiglein peppermint
  • 4 EL grated Sbrinz
  • 1 eggs
  • 4 Zweiglein flat-leaf parsley
  • 0.5 dl meat bouillon
  • 0.5 dl red wine
  • 2 TL brown Maizena Express cornflour
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Season the lamb loin pieces. Heat the clarified butter in a frying pan, brown the loins for approx. 2 mins. each side, remove and place on an oven tray.
Crispy crust
Finely chop the pine nuts, finely chop the herbs and combine with the Sbrinz cheese and egg to form a paste. Spread the paste over the meat and press down lightly. Gratinate for approx. 4 mins. in the centre of an oven preheated to 240°C.
Pour the wine and stock into the frying pan, bring to the boil. Add the cornflour and simmer, stirring, for approx. 3 mins. Season with salt and pepper. Carve the meat and serve with a little sauce.