Lamb with red crest

Ingredients for 2 servings:

• 2 lamb loins (lamb kidney) or lamb fillet, approx. 180 g each
• e.g. salt and pepper
• 1 tbsp clarified butter
• 40 g butter, soft
• 1 garlic clove(s)
• 15 g tomato paste
• 5 sprigs of thyme
• 25 g breadcrumbs

Instructions

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

a tomato crust without dried tomatoes

Preheat the oven to 75 degrees Celsius and place a platter inside. Season the meat with salt and pepper. Sear briefly all over in the hot clarified butter; the meat should still be raw on the inside. Let it cook on the platter in the oven for 45-50 minutes. Meanwhile, stir the butter vigorously. Press in the garlic, season with a little salt and pepper, and mix with the tomato paste, thyme leaves, and breadcrumbs. Remove the meat and set the grill in the oven to 230 degrees Celsius. Spread the crust over the meat and bake the meat in the center of the oven for 6-8 minutes, then remove and serve. Serve with lemon risotto or white wine risotto and oven-baked tomatoes.