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🍽️ Crispy Lamb Rack with Herb Crust

221 kcal · 30 min · 4 servings

Ingredients

• 800 g Lamb rack (with long ribs; 2 à 400 g, kitchen-ready)
• Pepper
• 1 bunch Parsley
• 2 sprigs Rosemary
• 4 sprigs Thyme
• 2 stalks Peppermint
• 1 Garlic clove
• 30 g Parmesan
• 2 tbsp Whole wheat breadcrumbs
• 1 tbsp Butter (room temperature)
• 3 tbsp Medium-hot mustard
• 1 tbsp Rapeseed oil
• Salt

Instructions

1. 1. Remove the skin from the meat.
2. 2. Cleanly scrape the bones at the top end of the rack.
3. 3. Rinse the meat under cold water.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Rub the meat with pepper.
6. 6. Wash the herbs under running water.
7. 7. Shake the herbs dry.
8. 8. Pluck the leaves off the stems.
9. 9. Finely chop the herbs.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Grate the Parmesan finely.
13. 13. Mix the Parmesan with the breadcrumbs.
14. 14. Add the chopped herbs to the mixture.
15. 15. Add the chopped garlic to the mixture.
16. 16. Add the butter to the mixture.
17. 17. Add the mustard to the mixture.
18. 18. Mix all the herb crust ingredients well.
19. 19. Heat the oil in a casserole dish.
20. 20. Sear the meat on all sides.
21. 21. Salt the meat after searing.
22. 22. Place the casserole dish on a rack.
23. 23. Preheat the oven to 120 °C (fan 100 °C, gas mark 1).
24. 24. Cook the meat in the preheated oven for 30 to 40 minutes.
25. 25. Remove the meat from the casserole dish.
26. 26. Place the meat on a wire rack.
27. 27. Slide a drip tray under the rack.
28. 28. Spread the herb mixture evenly over the lamb rack.
29. 29. Bake the meat for 5 minutes at 220 °C (fan 200 °C, gas mark 3–4).
30. 30. Serve the meat immediately.

Nutrition per serving

• kcal: 221
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 2 g