Lamb Rack with Herb Crust and Green Beans

Ingredients

• 1 lamb rack (with long ribs, about 800 g)
• Pepper (ground freshly)
• 3 shallots
• 1 Garlic clove
• 1 bunch flat-leaf parsley
• 1 bunch thyme
• 0.5 bunch peppermint
• 1 sprig rosemary
• 50 g breadcrumbs
• 50 g Parmesan (freshly grated)
• 60 g soft butter
• 1 egg
• 750 g green beans
• Salt
• 1 bunch bean herb
• 4 tbsp oil
• 2 tbsp mustard

Instructions

1. 1.

   Clean the rib bones from the lamb rack with a knife to prevent charring. Rub the meat with pepper. Peel and finely chop the shallots and garlic. Wash, dry, strip leaves from the herbs, and finely mince them. Thoroughly mix breadcrumbs, parmesan, herbs, shallots, garlic, half the butter, and the egg.

2. 2.

   Wash, trim, and cut off the ends of the green beans. Blanch in heavily salted boiling water with ½ bunch bean herb for 8 minutes, drain, shock in ice water, and let drain.

3. 3.

   Preheat oven to 160 °C (320 °F) fan‑convection. Sear the rack all around in hot oil in a roasting pan, season, then roast on the middle rack for about 20–25 minutes. Remove the meat, raise the temperature to 220 °C (428 °F), brush with mustard, spread the herb crust over it, and bake another 5–10 minutes until golden brown.

4. 4.

   Cover the finished lamb rack with foil and let rest briefly. Meanwhile, sauté the beans in the remaining hot butter, seasoning with salt and pepper.

5. 5.

   Slice the meat between the ribs into portions and plate with the beans. Garnish with the leftover bean herb before serving.