marinated lamb loin

Ingredients for 4 servings:

• 150 g onion(s)
• 50 g butter
• 4 tbsp olive oil
• 3 sprigs of thyme
• 50 g breadcrumbs
• 35 g hazelnuts, chopped
• 2 tbsp parsley, chopped flat
• salt and pepper
• 4 portions of lamb fillet(s) (200 g each)
• 2 tbsp balsamic vinegar
• 125 ml Marsala or Sherry (medium)
• 200 ml chicken stock, sauce thickener for dark sauces
• 200 ml olive oil
• 3 garlic cloves
• 6 sprigs of thyme

Instructions

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

Mix olive oil with plenty of garlic and thyme. Marinate the meat, well covered, for at least 1 day, or preferably 2-3 days. Finely dice the onions. Fry in 20g butter and 2 tbsp olive oil over medium heat until light brown. Pick and roughly chop the thyme leaves, add them, and fry briefly. Let the onions cool in a bowl. Mix in the remaining butter, breadcrumbs, hazelnuts, and parsley. Season with salt and pepper. Season the lamb loin fillets with salt and pepper. Heat the remaining olive oil in a pan and sear the meat on each side over high heat. Place the meat in an ovenproof dish. Spread the crumb mixture on top. Bake in a preheated oven at 210°C (190°C fan oven) on the second rack from the bottom for 10-12 minutes until golden brown (I only use the grill for 3-5 minutes; the crust needs to be crispy!). Return the pan to the stove, add the balsamic vinegar and Marsala, and reduce by half. Add the broth, bring to a boil, and thicken with a sauce thickener, season with salt and pepper. Let the meat rest briefly and serve with the sauce. Serve with fresh green beans and baked potatoes with rosemary and thyme.