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Roasted loin of lamb


For 4 servings:

For the lamb
2 lamb loin
A few sprigs of fresh thyme
Some crushed garlic
Some salt and pepper to taste

For the parmesan crust
80g soft butter
60g grated parmesan
50g breadcrumbs
Some chopped parsley and thyme
1 egg
1 tsp Dijon mustard
1 tablespoon cream
Sea salt and freshly cracked black pepper

For the vegetable-mozzarella Tian
1/2 zucchini, sliced to 5mm thick
1/2 eggplant, sliced to 5mm thick
1 red pepper, burnt and skin removed
Sliced mozzarella
Some pesto

Cooking Method

For the lamb

  1. Marinate with olive oil, black pepper, crushed garlic and fresh thyme. 
  2. Then add some salt. Put it on a frying pan and sear on all sides.
  3. Put aside.

For the parmesan crust

  1. Mix everything together and press it firmly on the lamb loin. 
  2. In a pre-heated oven, roast for 10 to 15 minutes at 220°C.

For the Vegetable-Mozzarella Tian

  1. Season both the sliced zucchini and eggplant.
  2. Grill in the oven 200°C for about 40 minutes. 
  3. Arrange vegetables in dish, alternating them and overlapping them. Insert some pesto or mozzarella in between the layers of vegetables. 


  1. Serve sliced lamb loin with vegetable-mozzarella tian on a long plate.

Recipe by Chef Francois Mermilliod & De Dietrich 


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