for 4 person

Lamb

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

Crispy crust

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

Sauce

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

How it's done

Lamb

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.

Sauce

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.

Show complete recipe