Lamb loin fillet with swedes

Ingredients for 2 servings:

• 300 g lamb loin(s)
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 3 sprigs of thyme
• 350 g swede(s)
• 200 ml cream
• 80 ml milk
• 50 g butter
• 1 tbsp parsley, flat, finely chopped
• 1 tsp thyme, picked leaves
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Remove the lamb loins from the refrigerator about an hour before cooking so they can come to room temperature. Due to the short cooking time, the meat won’t be very hot in the center if it’s straight from the refrigerator. Meanwhile, peel the swede and run it through a julienne grater fitted with a French fry insert. If you don’t have one, cut the strips into French fry-sized pieces using a large knife. Bring the cream, milk, and butter to a boil, stir in the parsley and thyme leaves, and season with salt, pepper, and nutmeg. Add the swede strips and simmer gently for 12-15 minutes, being careful not to let the liquid boil over. The vegetables should not be overcooked, but should still retain some bite. Season to taste. Heat the olive oil in an ovenproof pan and season with the garlic cloves and thyme sprigs. Season the lamb loins with salt and pepper and sear in the oil at three-quarters temperature for about one minute on each side. Then place the pan in an oven preheated to 70°C for 10 minutes. Turn off the oven and let the meat rest for another 5 minutes with the door open. Halve the lamb loins and serve with the swede sticks. Blend the cooking liquid until frothy and top each vegetable with 3-4 tablespoons of foam. Blending incorporates air into the rich sauce, reducing the calorie intake despite the rich creamy flavor. Pasta makes a great side dish.