Lamb Loin with Spinach-Feta Salad

Ingredients

• 600 g lamb loin (4 pieces of 150 g each)
• Salt
• Pepper
• 15 g clarified butter (1 tbsp)
• 2 Garlic cloves
• 2 sprigs thyme
• 20 g Parsley (1 bunch)
• 50 ml olive oil
• 50 ml Vegetable broth
• 45 g roasted hazelnuts (3 tbsp)
• 1 tsp lemon juice
• 100 g Baby spinach
• 100 g feta (45% fat in whole milk)

Instructions

1. 1.

   Pat the meat dry, season with salt and pepper. Heat clarified butter in a pan. Sear the lamb for 2 minutes on each side over medium heat. Crush garlic by hand, wash thyme, pat dry, add both to the lamb and cook together for 1 minute. Remove from heat and let rest.

2. 2.

   Meanwhile, for the pesto, wash parsley, pat dry, strip leaves, and roughly puree with olive oil and vegetable broth. Add hazelnuts and puree again. Season the pesto with salt, pepper, and lemon juice.

3. 3.

   Wash spinach and pat dry. Crumble feta. Arrange spinach on plates and sprinkle feta over it. Slice lamb into pieces, place beside the salad, and top with pesto.