Lamb loin in cornflake coating

Ingredients for 3 servings:

• 2 lamb loins (approx. 200g each)
• 2 tsp peppercorns, pink
• 1 tsp salt
• 1 clove(s) garlic
• 3 grains of allspice
• 2 tsp rosemary, fresh, chopped
• 1 tbsp mustard (Dijon mustard)
• 1 handful of cornflakes
• butter
• Vegetable oil, neutral

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Lamb loin in a crispy coating

Grind the salt, peppercorns, and allspice in a mortar and pestle. Peel the garlic and chop roughly. Add it to the spice mix in the mortar and pestle along with the chopped rosemary. Grind everything evenly. Mix in the mustard. Clean and dry the lamb loins and coat them well on all sides with the mustard mixture. Let it marinate for at least 4 hours. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit) without fan. Place the cornflakes in a plastic bag and roughly crush them by hand, but do not make a powder. Coat the lamb loins in the cornflakes. Heat a dash of oil with a good knob of butter in a pan and fry the lamb loins for about 2 minutes on each side. Carefully lift the lamb out of the pan and let it marinate in the preheated oven for 10 minutes. The meat will then be a lovely pink color. Carefully slice and serve. Serve with onions cooked in balsamic vinegar and honey and couscous.