The last couple of days in the Swiss capital have been rather rainy. And cold. Sad weather calls for happy food. Perfectly pink lamb loin with a vibrantly yellow pineapple salsa – nothing better to cheer one up on a grey day!
Pan sear lamb loin in olive oil seasoned with garlic. Season the meat with salt. Cook in the oven at 55°C for one hour.
Mix finely chopped pineapple, scallion, chili and cilantro. Taste with fleur de sel, lime zest and juice as well as olive oil.
Serve the meat next to a stripe of salsa. Decorate with violas.