Baked lamb loin. Lamb loin – a delicious and juicy boneless lamb cut that can be fried, baked, grilled, and it will all be very tasty.
400 gr. lamb loin on the ribs
1 tablespoon mustard
3/4 Art. dry breadcrumbs (or breadcrumbs)
medium bunch of parsley, only leaves
2 cloves of garlic
2 tablespoons grated parmesan
2 tablespoons of olive oil
50 ml balsamic vinegar
1 clove of garlic
200 ml. chicken broth
50 gr cold butter
How to cook baked lamb loin
Here, breading performs a decorative role, decorating a lamb loin, and acts as a seasoning. We add a mixture of parsley and garlic to the breading, and the lamb baked with it will look very beautiful. At the very end, you can sprinkle the lamb loin with balsamic vinegar.
Marinate in marinade – rosemary, thyme, garlic, salt, black pepper, olive oil, for 2 hours.
Cut the fat on the outside of the loin with a rhombus, without touching the meat, and fry for several minutes in olive oil until a crust forms. Remove the loin from the pan and set aside, cool.
Combine all the ingredients of the breading in a blender and grind properly, try, if necessary add more olive oil and season to taste with salt and black pepper. Evenly grease the fried side of the loin with mustard and cover with an even layer of breading, slightly pressing it with your palm. Bake at 220 degrees for 20-25 minutes in order to get medium rare or 15 minutes for medium rare.
How to make meat sauce
In the same pan in which you fried the loin, over low heat fry the chopped shallots until transparent, add chopped garlic in two minutes, pour balsamic vinegar in another minute, and increase the heat. Using a spatula, scrape off all the burnt pieces from the bottom of the pan, let the balsamic vinegar boil several times and pour the chicken stock. Boil the sauce twice more, remove the pan from the heat, and in small portions knead in it cold butter, diced. Keep the sauce warm, but do not bring it to a boil, otherwise it will decompose immediately.
Remove the loin from the oven, cover with foil and let lie down for 5 minutes, then cut into separate patties or servings. Serve the loin with sauce, a side dish of vegetables or mashed potatoes, and good red wine.