Lamb under ginger crust

Ingredients for 3 servings:

• 30 g fresh ginger
• 5 tbsp rosehip pulp
• 5 tbsp breadcrumbs
• 600 g lamb loin(s)
• salt and pepper
• 2 tbsp oil
• 1 onion(s)
• 200 ml white wine
• 100 ml vegetable stock
• 60 g crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the ginger, finely dice it, and stir it into a smooth paste with 3 tablespoons of rosehip jam and breadcrumbs. Season the lamb loin with salt and pepper and sear in hot oil for 2-3 minutes on each side. Place it on a baking tray lined with baking paper and brush it with the paste. Bake in a preheated oven at 225°C on the second rack from the bottom for 8-10 minutes. Dice the onions and fry them in the pan juices until translucent, deglaze with the stock and wine, and simmer for 10 minutes. Stir 2 tablespoons of rosehip jam and the crème fraîche into the sauce and season with salt and pepper. Serve the lamb with the sauce. Couscous with peas goes well with it.