Lamb loin with a crispy crust

Lamb loin with a crispy crust

Total: 34 Min. | Active: 30 Min.
Nutritional value / people: 329 kcal
, Fat: 15 g
, Carbohydrate: 3 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 lamb loins
1 tsp salt
a little pepper
clarified butter, for frying

Crispy crust

2 tbsp pine nuts
4 sprigs flat-leaf parsley
4 sprigs peppermint
4 tbsp grated Sbrinz
1 egg


½ dl red wine
½ dl meat bouillon
2 tsp brown Maizena Express cornflour
salt and pepper to taste
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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.

Good to know
Serve with: rice and salad.


Cutting and chopping herbs

Cutting and chopping herbs

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