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🍽️ Crispy Lamb Rack with Herb and Pine Nut Crust

1015 kcal · 30 min · 4 servings

Ingredients

• 1000 g New Zealand lamb rack (2 New Zealand lamb racks)
• 1 slice toast bread
• 5 sprigs marjoram
• 30 g pine nuts
• 50 g soft butter
• salt (, pepper)
• 2 tbsp ghee
• 1 kg floury potatoes
• hot milk
• 2 tbsp butter
• freshly grated nutmeg
• approx. 2 tbsp grainy mustard
• 800 g pointed cabbage
• 2 tbsp butter
• 100 ml vegetable stock

Instructions

1. 1. Rinse the lamb racks under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Remove the hard crust from the bread.
4. 4. Crumble the bread interior into fine crumbs.
5. 5. Wash the marjoram and shake it dry.
6. 6. Pluck the small leaves off the marjoram stems.
7. 7. Finely chop the marjoram leaves together with the pine nuts.
8. 8. Mix the herb-nut mixture with the butter and bread crumbs.
9. 9. Knead the ingredients into a homogeneous mass.
10. 10. Season the crust mixture with salt and pepper.
11. 11. Set the prepared crust aside.
12. 12. Peel the potatoes.
13. 13. Rinse the peeled potatoes.
14. 14. Boil the potatoes in salted water for about 20 minutes.
15. 15. Remove the hard core from the pointed cabbage.
16. 16. Wash the pointed cabbage thoroughly.
17. 17. Cut the pointed cabbage into wedges.
18. 18. Heat the lard in a pan.
19. 19. Sear the meat on both sides.
20. 20. Salt and pepper the seared meat.
21. 21. Preheat the oven to 180 degrees.
22. 22. Place the meat on a baking sheet.
23. 23. Cook the meat in the oven for about 15 minutes.
24. 24. Heat the butter in a large pot.
25. 25. Sauté the pointed cabbage while stirring.
26. 26. Season the pointed cabbage with salt and pepper.
27. 27. Pour some meat stock over the pointed cabbage.
28. 28. Cover the pot.
29. 29. Let the pointed cabbage cook for about 5 minutes.
30. 30. Drain the boiled potatoes.
31. 31. Let the potatoes steam dry on the hot stove plate.
32. 32. Add milk and butter to the potatoes.
33. 33. Mash the potatoes into a fine puree.
34. 34. Season the puree with salt, nutmeg, and mustard.
35. 35. Take the lamb racks out of the oven.
36. 36. Wrap the meat in aluminum foil.
37. 37. Turn on the oven's grill function.
38. 38. Spread the crust mixture on the meat side of the racks.
39. 39. Press the crust firmly onto the meat.
40. 40. Gratin the racks under the grill for about 2 minutes.
41. 41. Cut the finished racks into individual ribs.
42. 42. Plate the meat with the pointed cabbage and puree.

Nutrition per serving

• kcal: 1015
• Protein: 72 g · Fett/Fat: 53 g · Carbs: 60 g