in France

Lamb loin “Nimes”

Spread the love

Ingredients for 8 servings:

  • 1 lamb loin, approx. 3 kg
  • 3 tbsp mustard (rotisseur mustard)
  • 3 tsp thyme
  • ½ tsp oregano
  • 2 tsp rosemary
  • 1 pinch of basil
  • ½ tsp sage
  • salt and pepper
  • 1 cup sour cream
  • Fat, for frying

Instructions

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

Cut a cross into the fat layer of the lamb loin. Separate the meat from the bone by making a 1.5cm deep cut to the right and left of the backbone. Mix a paste of mustard, herbs, salt, and pepper and spread it thickly on the top of the lamb loin. Heat the fat in a roasting pan, add the lamb loin, and roast in a preheated oven at 200°C for about 60 minutes, basting with the stock several times. Boil the meat juices with sour cream and season to taste.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ham and cheese schnitzel

Florentine slices