Lamb Rack with Herb Crust

Ingredients

• 1.2 kg lamb rack (with bone)
• 2 cooked starchy sweet potatoes
• 2 shallots
• 2 bunches parsley
• 1 bunch thyme
• 0.5 bunch mint
• 30 g white bread crumbs
• 50 g grated Parmesan
• 30 g Butter
• 1 egg
• 2 tbsp oil
• 0.125 l red wine
• 0.25 l lamb stock (from the bottle)
• Salt
• black pepper (freshly ground)
• 2 sauce binders
• 1 pack frozen potato croquettes
• 1 pack mint jelly

Instructions

1. 1.

   Wash and pat dry the lamb rack, then make shallow cuts along the center bone. Rub with salt and pepper, brush with oil, and tie rosemary sprigs to the surface with kitchen twine. Place the rack on a roasting rack, slide a baking sheet underneath, and roast at 250°C for 20 minutes.

2. 2.

   For the crust, peel and finely chop the shallots. Wash and finely chop the herbs. Peel and mash the potatoes. Mix bread crumbs, mashed potatoes, Parmesan, herbs, shallots, butter, and egg well; season with salt and pepper.

3. 3.

   Brush the surface of the roast with the herb mixture and bake for 10 minutes to gratinate. Remove the meat from the oven and cover with foil.

4. 4.

   Bake the potato croquettes according to package instructions.

5. 5.

   Reduce the roasting liquid with lamb stock and wine until thickened, then thicken with sauce binders. Cut out mint jelly Easter bunnies and arrange them with sliced lamb roast and potato croquettes on a platter.