Lamb Rack with Herb Crust

Ingredients

• 1 lamb rack (with long ribs, about 800-900 g, split into two halves by the butcher, without spine)
• 80 g white bread crumbs (day-old white bread)
• 50 g Parmesan (freshly grated)
• 4 tbsp black peppercorns (coarsely crushed in a mortar)
• 4 tbsp mustard seeds
• 5 tbsp chopped rosemary needles
• olive oil (cold‑pressed)
• Salt
• pepper (ground)

Instructions

1. 1.

   Remove the skin from the meat and trim the ribs cleanly, then rub all over with a little salt.

2. 2.

   Mix crumbs, parmesan, chopped rosemary, peppercorns, and mustard seeds with 4-5 tbsp olive oil.

3. 3.

   Sear the rack in about 3 tbsp oil in a roasting pan until browned, season, then bake in a preheated oven at 140°C fan for about 20 minutes. Remove the meat, spread the spice mixture on top, press it slightly, and finish under the broiler until crisp.

4. 4.

   Plate the finished lamb rack and garnish with rosemary sprigs, cherries, and kumquats.