Lamb with Herb Crust

Ingredients

• 2 Garlic cloves
• 5 stalks lemon thyme
• 3 slices white bread
• 5 stalks parsley
• 70 g soft butter
• Salt
• ground pepper (from the mill)
• 2 lamb rack steaks (about 500 g each)
• 1 tbsp plant oil
• plant oil (for the baking sheet)

Instructions

1. 1.

   Peel the garlic cloves, finely dice one clove and halve the other. For the herb crust rinse the thyme and drain on kitchen paper. Drain the white bread and crumble it finely in a food processor. Rinse the parsley, shake dry and finely chop the leaves. Strip the leaves from 2 thyme stalks, combine with the finely chopped garlic and soft butter, add to the crumbled bread and mix into a thick, slightly spreadable paste; season with salt and pepper. Spread the mixture onto a small baking sheet lined with cling film, flatten into a plate about 0.5 cm thick. Cover with cling film and chill for at least 1 hour.

2. 2.

   Preheat the oven to 100°C (200°F) fan‑forced.

3. 3.

   Rinse and trim the lamb steaks. Heat oil in a hot pan and brown the lamb rack steaks on all sides. Add the halved garlic clove and remaining thyme stalks, sauté briefly. Season the meat with salt and pepper, place the steaks together with the garlic halves and thyme on an oiled baking sheet and bake in the hot oven on the middle rack for about 45 minutes until pink.

4. 4.

   Remove the tray from the oven and turn on the grill. Cut the herb‑bread plate to match the size of the meat pieces and place one piece on each side of the lamb steaks.

5. 5.

   Return to the oven on the top rack for about 5 minutes to develop a golden crust.

6. 6.

   Take out, let rest briefly, then slice between the bones with a sharp knife and serve on plates.