Lamb chops with herb crust

Ingredients

• 800 g lamb rack (ready to cook; 2 lamb racks)
• 4 sprigs Parsley
• 3 sprigs thyme
• 2 sprigs Rosemary
• 2 Garlic cloves
• 4 whole grain toast slices
• 90 g butter
• 0.5 tsp lemon zest
• Salt
• Pepper
• 1 tbsp Olive Oil
• 3 Carrots
• 2 Spring Onions
• 3 small pak choi
• 150 g kidney beans
• 250 g broccoli florets
• 100 g cream cheese
• 50 ml whipping cream

Instructions

1. 1.

   Wash the meat, pat dry and cut crosswise into a fat layer.

2. 2.

   Wash the herbs, shake dry, finely chop and mix. Peel the garlic. In a blender combine the toast with 60 g butter, herbs and garlic cloves to make a smooth paste; wrap in foil and refrigerate.

3. 3.

   Season the meat with lemon zest, salt and pepper. Heat oil in a non-stick pan and sear the meat all around. Spread the herb paste between two sheets of foil and brush onto the lamb racks.

4. 4.

   Place the lamb racks in a baking dish and bake in a preheated oven at 220 °C (fan 200 °C; gas: level 4) for about 15 minutes.

5. 5.

   Meanwhile wash and trim the vegetables. Slice carrots into rounds. Cut spring onions into 1 cm pieces and split pak choi lengthwise into thirds. Blanch beans and broccoli in boiling salted water for 5 minutes. Add carrots, spring onion and pak choi and cook together for 3 minutes; drain and shock with cold water to stop cooking.

6. 6.

   Heat the remaining butter in a pan and warm the vegetables just before serving. Whisk cream cheese with whipping cream until smooth and fold into the vegetables; season with salt and pepper.

7. 7.

   Remove the lamb racks from the oven, cut into chops and plate with the vegetables.