Lamb Rack with Herb Crust

Ingredients

• 1 lamb rack (with long ribs, about 800 g, split in two halves by the butcher, without spine)
• 3 shallots
• 2 stalks flat-leaf parsley
• 3 sprigs thyme
• 3 stalks spearmint
• 1 sprig rosemary
• 60 g white bread crumbs
• 50 g Parmesan (freshly grated)
• 60 g soft butter
• 1 egg
• 2 tbsp chopped black olives
• 2 tbsp mustard
• 4 tbsp oil
• 500 g green beans
• 400 g Tomatoes
• 100 g black olives
• Salt
• black pepper (ground)

Instructions

1. 1.

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

2. 2.

   Peel the shallots and finely chop them.

3. 3.

   Wash the herbs, shake dry, tear leaves from stems and finely chop them.

4. 4.

   Briefly blanch bread crumbs, parmesan, herbs, shallots, half of the butter, egg and tomatoes in hot water, peel, quarter and deseed. Wash beans, trim ends, blanch in heavily salted boiling water for 8-10 min, drain and shock with ice-cold water immediately.

5. 5.

   Brown the rack in hot oil in a roasting pan, season, then roast in a preheated oven at 200°C for about 10 min. Remove the meat, brush with mustard, spread the herb mixture on top and bake for another ~10 min at 220°C.

6. 6.

   Cover the finished lamb rack with foil and let rest briefly.

7. 7.

   Toss beans in remaining hot butter, heat, season with salt and pepper, then mix in tomatoes and olives and warm again briefly.

8. 8.

   Plate the lamb rack with the vegetables.