Baked lamb loin

Ingredients for 4 servings:

• 4 lamb loin(s)
• 2 tomatoes
• 1 can of pizza tomatoes
• 2 tbsp tomato paste
• 2 onions
• 200 g mushrooms
• 4 tbsp white wine
• 4 tbsp cream
• 100 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sear the lamb loin in a pan for as long as you like; if necessary, finish cooking in the oven after roasting. Then place the meat in an ovenproof dish. While the meat is cooking in the pan, peel and finely chop the onions and mushrooms. When the meat is cooked, fry the onions, mushrooms, and tomato paste in the same pan. Deglaze with white wine. Add the canned tomatoes and bring to a boil briefly. Finally, finish with cream and season with salt, pepper, and a little chili. Wash the tomatoes, cut them into thin slices, and spread them evenly over the meat. Pour some of the sauce over the meat and cover with a layer of grated cheese. Finally, place in the oven at medium temperature for about 10 minutes, until the cheese has melted slightly. Serve the meat with the sauce. Depending on your taste, you can serve it with rösti (fried potatoes), pasta, or salad. Red wine can also be used instead of the white wine. I just didn’t have any red wine on hand. It doesn’t necessarily have to be lamb loin, as that is quite expensive.