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🍽️ Crunchy Herb-Crusted Lamb with Romanesco and Croquettes

850 kcal · 30 min · 4 servings

Ingredients

• 1 bunch parsley
• 1 bunch basil
• thyme
• tarragon
• 2 sprigs rosemary
• 1 clove garlic
• 1 piece boneless leg of lamb
• salt (from the mill)
• pepper (from the mill)
• 100 ml olive oil
• 1 tbsp mustard
• breadcrumbs
• 300 ml lamb stock (from the jar or gravy)
• 1 head Romanesco
• 2 tbsp butter
• 400 g croquettes (ready-made product)

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Pat the herbs dry with a kitchen towel.
3. 3. Pluck the leaves off the stems.
4. 4. Set aside one whole sprig of rosemary for later.
5. 5. Finely chop the remaining herbs and the garlic.
6. 6. Mix the chopped herbs and garlic together in a small bowl.
7. 7. Season the leg of lamb generously with salt and pepper.
8. 8. Heat some olive oil in a frying pan.
9. 9. Sear the leg of lamb on all sides for a short time over high heat.
10. 10. Preheat the oven to 180 degrees Celsius.
11. 11. Place the seared leg of lamb on a baking tray.
12. 12. Cook the meat in the hot oven for about 3 minutes.
13. 13. Remove the meat from the oven.
14. 14. Brush the surface of the meat thinly with mustard.
15. 15. Press the herb mixture evenly onto the mustard.
16. 16. Mix breadcrumbs with a little olive oil to form a moist paste.
17. 17. Spread the breadcrumb mixture thickly and evenly over the herbs.
18. 18. Place the tray under the hot grill or on top heat setting.
19. 19. Brown the crust in the oven until it is golden brown and crispy.
20. 20. Roughly chop the reserved rosemary sprig.
21. 21. Pour the lamb stock into a small saucepan.
22. 22. Add the chopped rosemary to the stock.
23. 23. Bring the mixture to a boil.
24. 24. Reduce the sauce by simmering until it has half its original volume.
25. 25. Season the sauce finally with salt and pepper.
26. 26. Clean the Romanesco (a cauliflower relative).
27. 27. Divide the vegetable into small florets.
28. 28. Bring salted water to a boil in a pot.
29. 29. Add the Romanesco florets to the boiling water for 3 minutes.
30. 30. Remove the vegetable from the water using a sieve.
31. 31. Toss the warm vegetable briefly in hot butter.
32. 32. Fry the croquettes according to the instructions on the package.
33. 33. Slice the cooked leg of lamb into thin slices.
34. 34. Pour the warm sauce over the lamb slices on the plates.
35. 35. Serve the Romanesco florets and croquettes as a side dish on the plate.

Nutrition per serving

• kcal: 850
• Protein: 35 g · Fett/Fat: 55 g · Carbs: 45 g