Lamb with Herb Crust and Oven Potatoes

Ingredients

• 80 g soft butter
• 2 tbsp freshly chopped rosemary
• 2 tbsp freshly chopped thyme
• 2 tbsp freshly chopped parsley
• 1 tsp lemon zest
• 2 slices dry white bread (crumbled)
• Salt
• black pepper (freshly ground)
• 1 Garlic clove
• 2 lamb chops (ready to cook, about 500 g each)
• black pepper (freshly ground)
• 2 tbsp olive oil
• butter (for the pan)
• 1 kg small waxy potatoes
• 1 head of garlic
• 4 sprigs Rosemary
• coarse Sea salt
• 0.125 l olive oil

Instructions

1. 1.

   Whisk the butter until fluffy for the herb crust. Stir in rosemary, thyme, parsley, lemon zest, breadcrumbs, a pinch of salt and pepper. Peel the garlic and press it through a press into the mixture. Combine, form into a roll, wrap in plastic wrap and chill for at least 40 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Wash, brush, and leave small potatoes whole; halve larger ones. Wash rosemary, shake dry, and pluck off needles. Cut the garlic head crosswise in half. Toss potatoes with rosemary, garlic, 1 tbsp salt, and olive oil. Spread on a baking sheet and bake for about 35 minutes, turning occasionally. Remove and set aside.

4. 4.

   Reduce oven heat to 80°C (175°F) with upper and lower heat.

5. 5.

   Wash, pat dry, trim, season with salt and pepper, and sear the lamb in a hot pan with 2 tbsp oil until browned all around. Transfer to a buttered pan. Roast in the preheated oven on the middle rack for about 40 minutes. Add potatoes into the oven with the lamb during the last 10 minutes. Remove the lamb, top it with sliced herb crust, and broil under the grill for about 5 minutes until golden brown.

6. 6.

   Slice the lamb and serve on a plate with rosemary potatoes. Pair with a fresh spring salad.