Thyme-Crusted Lamb Loin with Gnocchi and Green Beans

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Thyme-Crusted Lamb Loin with Gnocchi and Green Beans
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Health Score:
70 / 100
1 hr

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie690 cal.(33 %)
Protein59 g(60 %)
Fat28 g(24 %)
Carbohydrates44 g(29 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.6 mg(38 %)
Vitamin K40.8 μg(68 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.1 mg(100 %)
Niacin27.8 mg(232 %)
Vitamin B₆0.7 mg(50 %)
Folate126 μg(42 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C31 mg(33 %)
Potassium1,188 mg(30 %)
Calcium124 mg(12 %)
Magnesium110 mg(37 %)
Iron6.5 mg(43 %)
Iodine15 μg(8 %)
Zinc8 mg(100 %)
Saturated fatty acids5.7 g
Uric acid517 mg
Cholesterol173 mg
Complete sugar8 g


1 ½ kilograms Lamb loin (with bones)
3 onions
3 garlic cloves
3 Tbsps olive oil
4 Tbsps breadcrumbs
4 Tbsps hot Mustard
2 tsps honey
1 bunch thyme
¼ l Red wine
400 milliliters lamb stock (from the jar)
500 grams green Beans
500 grams Gnocchi (refrigerated)
4 Tbsps olive oil
How healthy are the main ingredients?
Mustardolive oilolive oilthymehoneyonion

Preparation steps


Rinse lamb, pat dry, and scour the fat cap crosswise. Slice 1 cm (approximately 1/2 inch) into the meat on either side of the central bone. Season with salt and pepper to taste.

Peel the onions and garlic. Quarter the onions. Add the onions and garlic to a roasting pan and drizzle with 1 tablespoon of olive oil. Roast in a 220°C (approximately 425°F) for 10 minutes.

Combine the breadcrumbs with the mustard, honey and remaining olive oil in a bowl.


Set 2 thyme sprigs aside for later use. Rinse the remaining thyme, pluck leaves and finely chop. Stir into the breadcrumb mixture and season with salt and pepper to taste. Press the breadcrumb mixture on top of the lamb and add to the roasting pan with the onions and garlic. Roast for 35 minutes. After 15 minutes, stir in the red wine and lamb juice. Once cooked, cover the lamb with aluminum foil and allow to rest. Pour the pan juices through a sieve while pressing on the vegetables. 


Rinse the beans, trim and add to a pot of boiling salted water until tender, about 10-12 minutes.

Heat the olive oil in a skillet. Add the gnocchi to warm through, about 4 minutes.

Loosen the lamb meat from the bone and slice. Serve the lamb with the beans, gnocchi and sauce. Garnish with the remaining thyme sprigs.