Lamb loin with pea and mint puree and sugar snap pea strips

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 3 tbsp clarified butter
• 700 g peas, frozen
• 6 tbsp crème fraîche
• 1 bunch of parsley
• 1 bunch mint, fresh
• some nutmeg
• 2 tsp lemon juice
• 600 g lamb loin(s)
• 3 tbsp olive oil
• 200 ml white wine
• 100 g sugar snap peas
• 50 g pine nuts
• some butter
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

For the purée, peel and finely dice the onion and garlic. Wash the parsley and mint, shake dry, and pick off the leaves. Sauté the onion and garlic in clarified butter without browning. Add the frozen peas and let them thaw while stirring. Then continue to sauté for a few minutes while stirring. Season the meat with salt and pepper and fry in hot oil on each side for about 3-4 minutes, depending on the thickness. Wrap in aluminum foil and let rest for 10 minutes. Deglaze the pan with the wine and mix with 4 tablespoons of crème fraîche. Season with salt and pepper. Add the parsley, mint, lemon juice, and 2 tablespoons of crème fraîche to the peas and puree everything with a hand blender until smooth. Season with salt, pepper, and a little nutmeg. Toast the pine nuts in a dry pan. Slice the snow peas lengthwise into thin strips, fry briefly in a little butter, and season with salt, a pinch of sugar, and perhaps a little nutmeg. Serve the plates with the pea and mint puree, lamb, snow peas, pine nuts, and the sauce. Serve with oven-baked potato wedges and a yogurt dip, for example.