Lamb Loin with Mustard Crust

Ingredients

• 2 lamb rackes (with long ribs, ready to cook, about 400 g)
• pepper (ground)
• 0.5 bunch Parsley
• 2 sprigs Rosemary
• 4 sprigs thyme
• 2 sprigs peppermint
• 1 clove garlic
• 2 tbsp breadcrumbs
• 30 g freshly grated Parmesan
• 2 Tbsp softened butter
• 3 tbsp medium‑sharp mustard
• 2 tbsp Vegetable oil
• Salt
• 500 g waxy potatoes
• 2 tbsp clarified butter
• 150 g fresh young spinach leaves
• 6 Radishes
• 2 tbsp white wine vinegar
• 0.5 tsp coarse mustard
• 4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with top and bottom heat.

2. 2.

   Remove the skin from the meat and trim the bones at the upper end cleanly. Wash the meat, pat dry, and rub with pepper. Wash the herbs, shake off excess water, pluck the leaves from the stems and finely chop. Peel and finely chop the garlic. Mix the breadcrumbs with parmesan, herbs, garlic, butter, and mustard.

3. 3.

   Sear the lamb rack in hot oil in a roasting pan until browned, season with salt, then bake in the preheated oven for 30–40 minutes. Remove, place on a rack, spread the herb mixture over the meat, and broil at 220°C (425°F) for another 5 minutes.

4. 4.

   Meanwhile peel, wash, and cut potatoes into 1 cm cubes. Heat clarified butter in a pan and brown the potato cubes with occasional stirring until golden‑brown. Season with salt and pepper.

5. 5.

   For the salad rinse, wash, trim, and dry the spinach. Wash, trim, and slice radishes thinly or shave them.

6. 6.

   Whisk vinegar with mustard, salt, and pepper; slowly add oil to emulsify.

7. 7.

   Take the lamb rack out of the oven, let rest briefly, then cut into chops. Plate with potatoes and salad, drizzle with vinaigrette, and serve.