Lamb loin in herb marinade on julienne vegetables

Ingredients for 4 servings:

• 4 lamb loins, from the boned back of the lamb, approx. 150 g each
• 2 sprigs rosemary, finely chopped
• 2 sprigs thyme, finely chopped
• 2 tbsp parsley, very finely chopped
• 2 garlic cloves, very finely chopped
• 2 tbsp olive oil
• Pepper and fleur de sel
• 300 g carrot(s)
• 100 g celery
• 100 g spring onions
• 300 g zucchini
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

grilled lamb loin

The lamb loins shouldn’t be too thick and should all be the same size. In my experience, thinner pieces are more tender. Meticulously chop the herbs very finely, leaving no trace of stems; you want the same amount of rosemary and thyme. Mix the parsley, rosemary, and thyme with the garlic and oil, rub the lamb loins all over, and cover and refrigerate for 24 hours. Remove the meat about 2 hours before cooking. Either grill it or sear it vigorously in a pan for 2 minutes on each side. Then season with fleur de sel and pepper, wrap in aluminum foil, and place in a warm place, such as an oven at 60°C, for a good 5 minutes. Cut the vegetables and onion into julienne strips, i.e. into finger-length strips with edges approximately 3 mm long. In a non-stick pan at medium heat, first fry the zucchini in a little oil for 2-3 minutes, remove from the pan, and then fry the carrots and celery. After 3 minutes, add the onion and cook for another 3 minutes. Then return the zucchini to the pan, season the vegetables with salt and pepper, and arrange them either mixed together or separately on serving plates. If desired, you can also add pan-fried potatoes and some sage-seasoned Tuscan white beans. Place a lamb loin on top of each. If you don’t like beans, you can also arrange the meat on top of the julienne vegetables. This Mediterranean dish doesn’t require any sauce, allowing the ingredients’ natural flavor to shine.