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🍽️ Crusted Rack of Lamb

420 kcal · 30 min

Ingredients

• 1 Lamb rack (with long ribs approx. 800 g, divided into two halves by the butcher; without backbone)
• 2 Shallots
• 2 sprigs flat-leaf parsley
• 2 sprigs thyme
• 2 sprigs peppermint
• 1 sprig rosemary
• 60 g breadcrumbs
• 50 g Parmesan (freshly grated)
• 30 g soft butter
• 1 egg
• 3 tbsp coarsely chopped sunflower seeds
• 2 tbsp mustard
• 4 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Remove the rind from the meat and clean the ribs thoroughly. Rub the lamb with black pepper. Alternatively, have your butcher prepare the meat for you.
2. 2. Peel the shallots and chop them very finely.
3. 3. Wash the herbs and shake them dry. Pluck the leaves from the stems and chop them finely.
4. 4. Mix the breadcrumbs, Parmesan, chopped herbs, shallots, butter, egg, and sunflower seeds in a bowl until you have a homogeneous mixture.
5. 5. Preheat the oven to 140 degrees Celsius with top and bottom heat. Sear the rack in hot oil in a roasting pan on all sides. Lightly salt the meat.
6. 6. Place the rack in the preheated oven and roast it for about 25 minutes.
7. 7. Remove the meat from the oven. Coat it thinly with mustard.
8. 8. Distribute the herb mixture evenly over the meat.
9. 9. Put the rack back in the oven and bake it for another 5 minutes at 180 degrees Celsius until golden brown.
10. 10. Let the finished rack of lamb rest briefly before slicing and serving.

Nutrition per serving

• kcal: 420
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 16 g