Medium grilled lamb loin with peppermint
Medium grilled lamb loin with peppermint
Ingredients for 2 people
2 lamb kidney pieces (approx. 200 g each)
Salt and pepper
2-3 tbsp olive oil
2-3 sprigs of thyme
1 bunch of peppermint
4 tbsp virgin olive oil
1 tbsp mustard
1 tbsp honey
Preparation:
Prepare the lamb: Preheat the oven to 200 °C. Rinse the lamb loin pieces well and pat dry. Season with salt and pepper.
Fry the lamb: Heat olive oil in a large pan. Fry the lamb loin pieces vigorously on the meat side for 2-3 minutes until they are nice and golden brown.
Mustard-honey mixture: Mix the mustard and honey in a small bowl. Spread the mixture evenly over the fried lamb loin pieces.
Baking: Put the lamb loin pieces in the pan and bake in the preheated oven for around 15-20 minutes until they have reached the desired degree of doneness (e.g. medium-rare at a core temperature of around 55-60 °C).
Let rest: After baking, take the lamb loin pieces out of the oven and let them rest for around 5-10 minutes, then brush again with honey and mustard and bread in chopped peppermint.
Suggested side dishes: Rosemary potatoes: Roast small potatoes in the oven with olive oil, rosemary, salt and pepper.
Seasonal vegetables: Steamed vegetables such as green beans or carrots.
Puree: Creamy mashed potatoes or cauliflower puree.
