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.
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.