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🍽️ Crunchy Lamb Rack with Nut Crust and Creamy Mashed Potatoes

697 kcal · 30 min · 4 servings

Ingredients

• 1 lamb rack (kitchen-ready, with long ribs, approx. 800 g)
• pepper (from the mill)
• 1 sprig rosemary
• 75 g pine nuts
• 1 clove of garlic
• 2 tbsp breadcrumbs
• 40 g soft butter
• 20 g clarified butter
• salt
• 500 g floury potatoes
• 500 g green beans
• 150 ml dry red wine
• 250 ml lamb stock
• 1 tbsp butter (for the flour butter)
• 1 tbsp flour (for the flour butter)
• 150 ml lukewarm milk
• 50 g butter
• nutmeg
• 1 tsp dried basil

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Rinse the lamb rack under cold running water.
3. 3. Pat the meat completely dry with kitchen paper.
4. 4. Cleanly scrape off any protruding rib bones with a knife to prevent burning.
5. 5. Rub the entire lamb rack evenly with pepper.
6. 6. Wash the rosemary and shake it dry.
7. 7. Finely chop the rosemary needles.
8. 8. Toast the pine nuts in a pan without any added fat.
9. 9. Remove the pine nuts from the pan and let them cool down.
10. 10. Grind the cooled pine nuts finely in a blender or food processor.
11. 11. Peel the garlic cloves and press them directly onto the ground pine nuts.
12. 12. Mix the pine nuts, garlic, chopped rosemary, breadcrumbs, and butter into a paste.
13. 13. Heat ghee (clarified butter) in a casserole dish.
14. 14. Sear the lamb rack on all sides over high heat.
15. 15. Season the meat with salt after searing.
16. 16. Place the meat into the preheated oven.
17. 17. Cook the lamb for 20 to 25 minutes until pink inside.
18. 18. Peel the potatoes while the lamb is cooking.
19. 19. Wash the peeled potatoes.
20. 20. Boil the potatoes in salted boiling water for 25 minutes until tender.
21. 21. Sort the beans and remove any tough strings.
22. 22. Wash the beans thoroughly.
23. 23. Boil the beans in salted boiling water for 2 to 3 minutes (blanch them).
24. 24. Drain the beans and immediately shock them with cold water.
25. 25. Let the beans drain well.
26. 26. Remove the lamb rack from the casserole dish.
27. 27. Switch the oven to grill mode.
28. 28. Coat the lamb rack completely with the nut mixture.
29. 29. Place the meat on a baking sheet.
30. 30. Gratin the meat under the hot grill for 5 to 10 minutes.
31. 31. Deglaze the pan juices in the casserole dish with wine.
32. 32. Bring the liquid to a boil.
33. 33. Pour in the meat stock.
34. 34. Season the sauce with salt and pepper to taste.
35. 35. Thicken the sauce with butter-flour mixture (beurre manié).
36. 36. Drain the cooked potatoes.
37. 37. Press the potatoes through a potato ricer.
38. 38. Mix the potatoes with the milk and 30 grams of butter.
39. 39. Mash the mixture until smooth.
40. 40. Season the mashed potatoes with salt, pepper, and nutmeg.
41. 41. Toss the beans in a pan with melted butter.
42. 42. Season the beans with salt, pepper, and marjoram.
43. 43. Spread the mashed potatoes onto the plates.
44. 44. Cut the lamb rack into individual cutlets.
45. 45. Place two cutlets on top of the mashed potatoes.
46. 46. Drizzle the dish with some sauce and serve.

Nutrition per serving

• kcal: 697
• Protein: 28 g · Fett/Fat: 46 g · Carbs: 38 g