Lamb loin with malted bread and fig mustard crust on truffle manganese pasta with cherry tomatoes

Lamb is a must for Easter! Luckily, Kreutzers offers a wide selection of fine cuts of Welsh lamb, so there's something for every time constraint and taste! Today, on Easter Sunday, I'd like to present a quick dish that has everything a festive meal needs: the best ingredients, a variety of flavors and textures, and an appealing presentation!

Lammlachs mit Malzbrot-Feigensenf-Kruste auf Trüffelmanchegopasta mit Kirschtomaten

Of course, we don't source our lamb from just anywhere; our certified Welsh lamb comes directly from Wales, where it's raised in optimal conditions, and you can taste the difference! The following dish is ready in less than 30 minutes, tastes fantastic, and has approximately 700 calories per serving.


Recipe (for 4 people):

Ingredients:

For the Kruse family:

  • 200g malt bread (or another aromatic bread; you can also add nuts and raisins)
  • 50g butter
  • 40g Sweet Fig Mustard

For the pasta:

  • 400g raw pasta
  • 120g grated truffle Manchego (or another hard cheese).
  • 200g cherry tomatoes, halved
  • 4 tsp green pesto

Preparation:

  1. 1. Chop the crust ingredients in a food processor. Set the oven to 200°C (390°F) convection.
  2. 2. Place the lamb loins on an oven tray, cover with crust and cook in the oven for 20 minutes. Then let rest for 5 minutes.
  3. 3. Cook the pasta in salted water, drain. Mix with the other pasta ingredients.
  4. 4. Divide the pasta among 4 plates, slice the lamb loins and arrange them on top of the pasta.

Enjoy your meal!