Lamb loin with baked vegetables
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Easy
Juicy meat on a vegetable cushion is a classic that never gets boring.
5
Recipe "Lamb loin with baked vegetables"
Ingredients for 2 servings
lamb loin
800 g
celery root
200 g
brussels sprouts
200 g
leek
2 stems
cherry tomatoes
20 pcs.
thyme and rosemary
1 sprig each
garlic
2 cloves
olive oil
1 tbsp. spoon
salt
to taste
pepper
to taste
Step 1/3
Peel the celery and cut into blocks, cut the leek lengthways, cut the Brussels sprouts into halves. Fold the vegetables into a roasting tin, salt, pour over the oil, add the thyme leaves and roast at 180C for about 20 minutes.
Step 2/3
Grill the loin in a frying pan for 5-6 minutes on each side, along with the crushed garlic cloves and rosemary. At the end, add the cherry tomatoes to brown lightly.
Step 3/3
Serve hot loin on a vegetable pillow, lingonberry sauce will fit perfectly into this company!
Ingredients for 2 servings
lamb loin
800 g
celery root
200 g
brussels sprouts
200 g
leek
2 stems
cherry tomatoes
20 pcs.
thyme and rosemary
1 sprig each
garlic
2 cloves
olive oil
1 tbsp. spoon
salt
to taste
pepper
to taste
Nutritional value per 100 g
Calories
258 kcal
Proteins
11 g
Fats
18 g
Carbohydrates
6 g
Saturated fat
9 g
Dietary fiber
1 g
Added sugar
0 g
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