- salt and pepper to taste
- 0.5 tsp. salt
- 1 clove of garlic, pressed
- 2 dl meat bouillon
- 1 tbsp. peanut oil
- 0.5 dl white wine
- 2 tbsp. thyme leaves
- 1 organic lemon, use half of grated zest and 1 tbsp of juice
- 0.5 tbsp. mustard seed
- 3 lamb loin (approx. 200 g each)
- 1 onion, chopped
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 2 tbsp. single cream for sauces
Combine the oil and remaining ingredients including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side, transfer to the warmed platter.
Cook at a low temperature for approx. 35 mins. in the centre of an oven preheated to 80°C (core temperature: 52-55°C). The meat can then be kept warm at 60°C for up to 30 minutes.
Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.
- Lamb / Game
- 1h 30 Preparation/cooking time: ca. 25m + Marinate: ca. 30m + Low-temperature cooking: ca. 35m
- Servings For 4 people
- Nutrition 358 Kcal