Lamb loin from Ireland

Nice to know:  The combination of tender lamb, fresh salad and flavourful berries creates a perfectly balanced taste experience. While the lamb provides a rich and distinctive flavour, raspberries, red currants and blueberries add a refreshing fruity note and a pleasant natural sweetness.

Fruit has long been used in salads and is especially popular in Mediterranean cuisine. The gentle acidity of the berries pairs beautifully with savoury feta cheese and the freshness of mint. Together, they create an exciting contrast of sweet, salty and slightly tangy flavours.

In addition to their delicious taste, berries are a valuable source of vitamins and natural antioxidants. Combined with crisp lettuce, mixed seeds and premium lamb, they create a light and balanced meal that is perfect for warm summer days or as an elegant starter or main course.

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.