Lamb loin Provencal

Lamb on Monday morning chases away worries and cares! Start the new week off deliciously with this hearty recipe for two hungry people!

Lammrücken Provencal

2 x 200 g

 Irish lamb loin
  salt and pepper
1 tbsp medium-hot mustard
  olive oil
2 garlic cloves
  fresh rosemary, thyme and parsley
0.1 l Pear chutney
50 g butter
  1. Season the lamb loin and spread it thinly with mustard.
  2. Finely chop the herbs and roll the lamb loins in them.
  3. Briefly fry the garlic in hot olive oil and remove it.
  4. Then place the lamb loins in the pan and sear on both sides. Afterwards, place them in the oven at 150 degrees Celsius (300 degrees Fahrenheit) with convection for approximately 8 minutes.
  5. Remove from the oven and let rest for about 3 minutes.
  6. Briefly warm the pear chutney and stir in the butter with a whisk.

Now portion the lamb loin and arrange it on top of the sauce, done!