Sirloin of lamb with an olive, raisin and nut crust

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Lamb sirloins

4 lamb sirloins, each about 250 g
2 tbsp rapeseed oil


50 g butter, soft
60 g hazelnuts, roasted, ground
60 g breadcrumbs, freshly grated
60 g green olives, pitted, chopped
30 g raisins
2 tbsp flat-leaved parsley
black pepper
Brown the lamb sirloins on all sides in hot oil. Place the meat on the baking tray.
For the crust, mix all the ingredients together. Firmly spread the crust on the lamb sirloins. Put the tray into the preheated cooking space. Bake (step 3). Take the baked lamb sirloins out of the cooking space and leave to rest for about 5 minutes before serving.
(Pre-)heat cooking space to 220°C with Hot air + steaming
Put the food in
Hot air + steaming 220°C for 5 Mins
Hot air 220°C for 5 Mins


Serve with risotto.

Baking tray

Quantity Ingredient
30 g raisins
2 tbsp rapeseed oil
black pepper
60 g breadcrumbs
4 lamb sirloins
60 g hazelnuts
2 tbsp flat-leaved parsley
60 g green olives
50 g butter

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