- 1 loin of about 400 g loop
- 1 clove of garlic
- 1 tablespoon sweet mustard
- 2 tablespoons chopped almonds
- extra virgin olive oil
- ½ cup white wine
Blanch in a pan for about 5 minutes on one side and the other the loin of lamb with a drizzle of extra virgin olive oil and a clove of garlic, blended with white wine, let evaporate, salt and transfer it into oven for 15 minutes at 180 degrees, after which they pull it out, sprinkle with sweet mustard and pass in the chopped almonds and bake again for another 5 minutes.
After baked, cut into chops and impiattatelo reducing it to a garden of vegetables.