Lamb Under the Herb Crust

Ingredients

• 1 lamb rack (with long ribs, ca. 800 g)
• Salt
• pepper (ground)
• 2 shallots
• 0.5 bunch flat-leaf parsley
• 0.5 bunch thyme
• 0.5 bunch peppermint
• 1 sprig rosemary
• 2 tbsp white bread crumbs (panko)
• 2 tbsp finely grated parmesan
• 30 g liquid butter
• 1 egg
• 1 tbsp mustard
• 4 tbsp oil
• 200 ml lamb stock (glass)
• 100 g heavy cream (min. 30% fat)
• 1 tbsp tomato cubes

Instructions

1. 1.

   Remove the skin from the meat. Scrape cleanly off the bone ends of the rack with a knife. Rub the rack with salt and pepper. Peel and finely chop the shallots. Wash the herbs, shake dry, pluck leaves from stems and finely chop. Mix the bread crumbs with Parmesan, herbs, half the shallots, butter, egg and mustard.

2. 2.

   Preheat the oven to 210 °C (425 °F) fan‑convection. Brown the rack in hot oil in a roasting pan. Spread the herb–mustard mixture over it and cook for another 20–25 minutes in the hot oven. Remove the finished lamb rack from the pan, cover with foil and let rest briefly.

3. 3.

   Meanwhile, sauté the remaining shallots in the drippings, then deglaze with lamb stock, add cream and reduce slightly. Add tomatoes and season the sauce with salt and pepper.