Saddle of lamb under a feta and pine nut crust on pan-fried farfalle vegetables

Ingredients for 6 servings:

• 20 g rosemary, fresh
• 20 g thyme, fresh
• 200 ml olive oil
• 200 g feta cheese, finely crumbled
• 150 g pine nuts, finely chopped
• 50 g breadcrumbs
• 40 g butter, soft
• 1 egg yolk
• salt and pepper
• 100 g farfalle, cooked until al dente
• 1 zucchini, cut into small cubes
• 1 yellow bell pepper(s), cut into small cubes
• 1 onion(s), red, cut into small cubes
• 1 clove(s) garlic
• 20 ml olive oil
• 200 ml tomato puree

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

Delicious combination

Marinate the lamb loin in olive oil with the herbs overnight. The day before, for the crust, combine the pine nuts, feta, and breadcrumbs. Beat the butter with the egg yolk. Season with salt and pepper. Then slowly add the mixture. Spread it flat on baking paper and chill. Remove the meat from the oil, pat it dry, and season with salt and pepper. Brown it on all sides in a pan with a little olive oil (the marinade), then set aside on a wire rack. Place the lamb on the rack on a baking sheet and place it in the oven at 170°C. Remove after about 10 minutes and preheat the top heat to 200°C. Meanwhile, spread the crust over the meat. Now gratinate in the oven for 4 minutes. Farfalle vegetables: Heat the olive oil in a pan and fry the peppers, zucchini, and red onion. Reduce the heat and add the chopped garlic. Continue to fry slowly for about 10 minutes. Now add the tomato puree (thinning with water if necessary) and bring to a boil. Season with salt and pepper. Add the farfalle and mix everything together gently. Let it heat up for 2 minutes. Place the farfalle and vegetable mixture in the center of the plate. Carve the lamb, about 3 finger-thick slices per person, and place on the pasta bed.