Lamb loins with colorful vegetables and red wine reduction

Lamb loins with colorful vegetables and red wine reduction

Main course

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Cook Time

1 h 45 min

Servings

4

Difficulty

Medium

Prep Time

45 Min

Description

This dish is a feast for the senses! The tender lamb loins, marinated with fresh herbs, harmonize perfectly with the crunchy sugar snap pea-carrot vegetables and the aromatic red wine reduction. I like to make this recipe when I want to cook something special. The preparation is a bit more complex, but the result is well worth it. It tastes particularly good if you let the lamb loins sit for a while before frying, so that the aromas of the herbs can really infuse. A great dish for festive occasions or just to treat yourself to something good again!

Ingredients (14 ingredients)

  • 4 piece Lamb loins (approx. 150 g each)
  • 3 Stiele Sage
  • 8 Stiele Thyme
  • 2 Zweige Rosemary
  • 4 tbsp Olive oil
  • Salt
  • Pepper
  • 600 g small Potatoes
  • 400 g Carrots
  • 125 g Sugar snap peas
  • 200 ml dry Red wine
  • Sugar
  • 0.5 tsp Cornstarch
  • 2 tbsp Oil

Preparation (11 steps)

1

Prepare herbs

Thermomix® Setting
5 sec/Speed 7

Wash sage and 2 sprigs of thyme and pluck the leaves. Wash rosemary, pluck needles. Put everything in the mixing bowl and chop for 5 sec./speed 7. Push down with the spatula.

5
2

Prepare marinade

Thermomix® Setting
10 sec/Speed 3

Add 2 tbsp olive oil, salt and pepper to the herbs in the mixing bowl and mix for 10 sec./speed 3. Transfer the marinade to a bowl.

10
3

Marinate meat

Pat lamb loins dry and mix with the prepared marinade. Cover and refrigerate for about 1 hour.

4

Prepare potatoes

Wash potatoes, drain well or peel. Cut potatoes into wedges. Wash and chop 6 sprigs of thyme.

5

Season potatoes

Spread potato wedges on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle chopped thyme over it. Bake in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) for about 40 minutes until golden brown.

6

Prepare vegetables

Peel, wash and slice carrots. Wash sugar snap peas and halve diagonally.

7

Fry meat

Heat a pan without fat. Fry meat with marinade in it for about 3 minutes per side. Add meat to the potatoes and cook for about 5 minutes at the same temperature.

8

Prepare sauce

Thermomix® Setting
4 min/212°F/Speed 1 100

Deglaze the roasting juices in the pan with red wine, add to the mixing bowl and simmer for 4 min./100°C/speed 1.

240
9

Season and thicken sauce

Thermomix® Setting
1 min/212°F/Speed 2 100

Season sauce with salt, pepper and 1 pinch of sugar. Stir cornstarch and 1 tbsp water until smooth and add to the boiling sauce in the mixing bowl. Simmer for 1 min./100°C/speed 2.

60
10

Sauté vegetables

Heat oil in a second pan. Sauté carrots in it, turning occasionally, for about 5 minutes. Add sugar snap peas and sauté for about 3 minutes. Season vegetables with salt and pepper.

11

Arrange

Remove meat and potatoes from the oven. Cut meat into slices. Arrange everything and serve with the sauce.

Finished cooking? Great! 🎉

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Created by

Laura Fischer

Laura Fischer

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Tags

#Meat #Mediterranean #Festive #Hearty

Allergens

  • Sulphur dioxide and sulphites

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