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.
Mums - the food blog 
I’m a 🐖 for 🐑! 😋
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I ❤️ your comment 🙏🏻☀️😘
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😂😂😘
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Looks great! Surprised there’s fancy ingredients like lime in Switzerland, but they’re always full of secrets.
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Thank you so much for your comment, dear Ashley. Yes, lime is indeed available in Switzerland 🇨🇭
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That’s cool because here in Japan, I have a hard time finding them. Even zucchini and some cheeses are not readily available here. It’s part of the Japanese diet, maybe? They don’t eat the same things I would. Just between you and I though, I desperately miss zucchini boats.
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That must be hard. Missing out on produce you’re so used to, I mean. But I guess you have a lot of ingredients not available in Europe, though. That’s exciting, right?
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