🍽️ Crispy Lamb Rack with Crumb Crust

Name: Crispy Lamb Rack with Crumb Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Lamb rack (with long ribs, approx. 800 g from the butcher divided into two halves, without backbone); 60 g White bread crumbs; 1 tbsp Parmesan (freshly grated); 1 tsp chopped rosemary needles; 60 g soft butter; 4 tbsp Oil; 350 g green beans; 350 g young carrots; Zucchini (1 small yellow and 1 small green); 350 g red potatoes; 1 sprig Thyme; Salt; Pepper (from the mill)

553 kcal · 30 min · 4 servings

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Ingredients

1 Lamb rack (with long ribs, approx. 800 g from the butcher divided into two halves, without backbone)
60 g White bread crumbs
1 tbsp Parmesan (freshly grated)
1 tsp chopped rosemary needles
60 g soft butter
4 tbsp Oil
350 g green beans
350 g young carrots
Zucchini (1 small yellow and 1 small green)
350 g red potatoes
1 sprig Thyme
Salt
Pepper (from the mill)

Instructions

1. Remove the rind from the meat and clean the ribs thoroughly. Then rub the meat with pepper. (You can also have the butcher do this for you).
2. Fry the breadcrumbs briefly in one-third of the butter. Mix in the parmesan and rosemary, then set the mixture aside.
3. Wash the beans, trim the ends, and cut them. Cook them for 8 to 10 minutes in heavily salted boiling water (this is called blanching: briefly cooking in boiling water). Remove them, drain, and immediately shock them with ice-cold water to stop the cooking process.
4. Peel the carrots and blanch them for 6 to 8 minutes in boiling salted water. Drain them and immediately shock them with ice-cold water.
5. Wash the potatoes and cook them in salted water for about 25 minutes. Drain them and let them drip dry.
6. Wash the zucchini, trim it, and cut it into long, thin strips. Blanch them for 3 minutes in boiling salted water, drain, shock with ice-cold water, and let them drip dry.
7. Sear the lamb rack in hot oil in a roasting pan on all sides and season with salt. Continue roasting in the preheated oven at 200 degrees for about 10 minutes. Remove the meat, spread the crumb mixture on top, and bake for another 5 minutes at 220 degrees.
8. Cover the finished lamb rack with foil and let it rest briefly.
9. Toss the vegetables in the remaining hot butter with the thyme. Heat them and season with salt and pepper.
10. Plate the lamb rack with the vegetables.

Nutrition per serving

kcal: 553
Protein: 38 g · Fett/Fat: 37 g · Carbs: 25 g