Lamb Rack with Crust

Ingredients

• 1 Lamb rack (with long ribs about 800 g, split into two halves by the butcher; without backbone)
• 2 shallots
• 2 stalks flat-leaf parsley
• 2 stalks thyme
• 2 stalks peppermint
• 1 sprig rosemary
• 60 g white bread crumbs
• 50 g Parmesan (freshly grated)
• 30 g soft butter
• 1 egg
• 3 tbsp coarsely chopped sunflower seeds
• 2 tbsp mustard
• 4 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Remove the skin from the meat and cleanly trim the ribs, then rub with pepper (or have the butcher prepare it).

2. 2.

   Peel the shallots and finely chop them.

3. 3.

   Wash herbs, shake dry, tear leaves off stems and finely chop.

4. 4.

   Mix breadcrumbs, Parmesan, herbs, shallots, butter, egg and sunflower seeds together.

5. 5.

   Sear the rack in hot oil in a roasting pan all around, season with salt, then bake in a preheated oven at 140°C (convection) for about 25 minutes. Remove the meat, brush with mustard, spread the herb mixture on top, and bake another ~5 minutes until golden brown at 180°C.

6. 6.

   Let the finished lamb rack rest briefly, then slice and serve.