Olive Encrusted Lamb Loin

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Olive Encrusted Lamb Loin
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4 pieces Lamb loin (each around 180 grams) (approximately 6 ounces) (trimmed0
salt
freshly ground peppers
olive oil
2 tablespoons black, pitted Olives
1 garlic
100 grams dried tomatoes (in oil)
1 tablespoon toasted Pine nuts
2 tablespoons freshly grated Parmesan
1 tablespoon freshly chopped parsley
4 tablespoons breadcrumbs
salt
freshly ground peppers
400 grams
How healthy are the main ingredients?
tomatoOliveParmesanPine nutsparsleysalt

Preparation steps

1.

Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan in 2 tablespoons oil until golden brown on all sides. Remove and set aside. Preheat the oven to 160°C (approximately 325°F). 

2.

Drain the olives and chop. Peel the garlic, chop and purée with the pine nuts and drained tomatoes in a blender. Gradually add enough oil to make a thick pesto. Mix in the olives, Parmesan, parsley and breadcrumbs, season with salt and pepper and spread over the meat. Bake for about 20 minutes, or until cooked to your liking. 

3.

Cook the pasta in boiling salted water until al dente then drain.

4.

Remove the meat from the oven, slice and serve with the noodles on warm serving plates.