- 1 tsp. salt
- 1 eggs
- a little pepper
- clarified butter, to fry
- 0.5 dl red wine
- 2 tbsp. pine nuts
- 4 lamb loin
- 4 sprig flat-leaf parsley
- 4 sprig peppermint
- 4 tbsp. Sbrinz cheese
- 0.5 dl meat bouillon
- 2 tsp. brown Maizena Express cornflour
Season the lamb's loin. 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 and egg to form a paste.
Distribute the paste over the meat, press down lightly.
Gratinate for approx. 4 mins. in the top third of grill 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 plate up with a little sauce.
- Lamb / Game
- 34 mins Preparation/cooking time: ca. 30m + Gratinate: ca. 4m
- Servings For 4 people
- Nutrition 329 Kcal