Lamb Rack with Herb Crust

Ingredients

• 800 g lamb rack (with long ribs; 2 x 400 g, ready to cook)
• Pepper
• 1 bunch parsley
• 2 sprigs Rosemary
• 4 sprigs thyme
• 2 stalks peppermint
• 1 Garlic clove
• 30 g Parmesan
• 2 tbsp Whole wheat breadcrumbs
• 1 tbsp butter (room temperature)
• 3 tbsp medium-hot mustard
• 1 tbsp Rapeseed Oil
• Salt

Instructions

1. 1.

   Remove the fat from the meat and clean off any bone at the top end. Rinse the meat under cold water, pat dry and rub with pepper.

2. 2.

   Wash the herbs, shake them dry, pluck the leaves and finely chop. Peel and finely chop the garlic.

3. 3.

   Grate the parmesan and mix it with breadcrumbs, herbs, garlic, butter and mustard.

4. 4.

   Heat oil in a roasting pan. Sear the meat all around until browned, then season with salt. Place the pan on a rack and roast the meat in a preheated oven at 120 °C (fan‑forced 100 °C; gas: level 1) for 30–40 minutes.

5. 5.

   Remove the meat from the pan, place it on a wire rack and slide a fat pan underneath. Spread the herb mixture over the lamb rack and bake for 5 minutes at 220 °C (fan‑forced 200 °C; gas: levels 3–4). Serve immediately.