Light Lamb Roast

Ingredients

• 600 g lamb loin
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tsp dried rosemary
• Salt
• Pepper
• 400 g Potatoes
• 400 g sweet potatoes
• 150 g cream cheese (13% fat)
• 4 sprigs Mint
• 4 sprigs lemon balm
• 10 g parsley (½ bunch)

Instructions

1. 1.

   Rinse the lamb loin, pat dry and trim any sinews, fat spots, and skin.

2. 2.

   Peel the garlic, finely chop it and mix with oil. Rub this mixture all over the meat and season with rosemary, salt, and pepper.

3. 3.

   Heat a non‑stick pan and sear the meat on all sides over high heat for about 3–5 minutes per side.

4. 4.

   Transfer the meat to a baking tray or dish and bake in a preheated oven at 160 °C (140 °C fan; gas: level 1–2) for 20–25 minutes, depending on thickness.

5. 5.

   Meanwhile, peel and halve the potatoes and sweet potatoes lengthwise, slice thinly, and add them to the pan used for searing. Cook over medium heat, stirring occasionally, for 15–20 minutes and season with salt and pepper.

6. 6.

   During this time, stir the cream cheese until smooth and season with salt and pepper. Wash the herbs, pat dry, remove leaves, chop, and place on a plate.

7. 7.

   Remove the meat from the oven, spread the cream cheese mixture over it, roll in the herbs, and press lightly. Cover and rest for about 5 minutes. Slice the roast and serve with the potatoes.