Lamb loin in a herb crust

Ingredients for 4 servings:

• 1 kg lamb loin
• 2 tsp mustard
• 2 tsp oil
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp paprika powder
• 3 cloves garlic, diced or crushed
• 1 onion(s), sliced
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Particularly tender from the Roman pot

Trim the fat from the lamb loin, leaving only a thin layer of fat. Season with salt and pepper. Combine the mustard and oil in a small bowl and stir in the finely chopped or crushed garlic, thyme, rosemary, and paprika. Brush the mustard over the lamb loin and place it in the pre-soaked earthenware pot. Add the chopped onion and 2 tablespoons of water. Place in a cold oven and cook for 75 minutes at 250°C or 220°C with a fan. Let stand uncovered for 10 minutes in the turned-off oven. This makes a small amount of sauce. Serve with parsley potatoes, potato gratin, or mashed potatoes and beans in bacon.