Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Description

This dish is a real treat! The tender lamb loin harmonizes wonderfully with the creamy pea risotto. I always make the risotto with fresh mint, which gives the whole thing a special touch. It's a great dish for a festive meal or a special occasion. The risotto can be prepared wonderfully in the Thermomix®, while the salmon cooks in the oven. So you have everything ready at the same time and can spoil your guests. A dash of lime juice rounds off the dish perfectly.

Ingredients (16 ingredients)

Preparation (9 steps)

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5

Peel the onion, quarter it and place it in the mixing bowl together with the clove of garlic. Chop for 3 seconds/speed 5. Use the spatula to push everything down from the edge.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tablespoons of olive oil and sauté for 3 minutes/120°C/speed 1.

180

Sauté rice

Thermomix® Setting

2 min/212°F/Speed 1 100

Add risotto rice and sauté for 2 minutes/100°C/speed 1 without a measuring cup.

120

Deglaze with wine

Thermomix® Setting

1 min/212°F/Speed 1 100

Deglaze with white wine and bring to the boil for 1 minute/100°C/speed 1 without a measuring cup.

Cook risotto

Thermomix® Setting

30 min/212°F/Gentle stir speed 100 Reverse

Add vegetable broth and pepper. Cook for 30 minutes/100°C/gentle stir setting/reverse rotation without a measuring cup. Place the simmering basket on top as a splash guard.

1800

Stir in peas, Parmesan and butter

Thermomix® Setting

3 min/194°F/Gentle stir speed 90 Reverse

Add peas, grated Parmesan and butter and stir in for 3 minutes/90°C/gentle stir setting/reverse rotation.

180

Season risotto

Season the risotto with salt and pepper and keep warm.

Fry lamb loin

Pat the meat dry. Heat 2 tablespoons of oil in a pan. Fry the lamb loins in it until browned on all sides. Season with salt and pepper. Place on a baking sheet and cook in the preheated oven (electric oven: 160 °C/fan oven: 140 °C) for 8–10 minutes.

Arrange

Wash the mint, pluck off the leaves. Remove the meat from the oven, cut into slices if necessary. Arrange with risotto. Sprinkle with mint, sea salt and lime zest, serve with lime wedges.