Lamb Loin with Summer Vegetables
Lamb loin with summer vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g lamb loin fillet (boneless, ready to cook)
- Salt
- Pepper (freshly ground)
- 2 tsp freshly chopped rosemary
- 2 tsp freshly chopped thyme
- olive oil
- 300 ml lamb stock
- 0.5 Zucchini
- 2 beef tomatoes
- 4 Garlic cloves
- herbs (for garnish)
Instructions
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1.
Preheat the oven to 100°C with top and bottom heat.
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2.
Wash the lamb loin, pat dry, lightly salt and season with freshly ground pepper. Mix herbs with 2 tbsp oil and brush the meat. Heat oil in an ovenproof pan and sear the meat on all sides. Cook in the preheated oven for 30-40 minutes.
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3.
Deglaze the pan with stock, reduce to half, season with salt and pepper. Remove the meat from the oven, wrap in foil and let rest briefly.
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4.
Wash the zucchini, trim ends, slice into rounds and sauté in 2 tbsp olive oil in batches. Drain on paper towels. Wash the tomatoes, remove stems, slice, quickly sauté in the pan, add garlic cloves and wilt until translucent. Season with salt and pepper, then layer towers of two tomato slices and two zucchini slices.
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5.
To serve, unwrap the meat from foil and cut diagonally into slices.
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6.
Arrange the towers on warmed plates, drizzle with the garlic‑oil, garnish each with a garlic clove, and optionally drizzle lamb sauce over the meat before serving with herbs.
