🍽️ Crunchy Lamb Rack with Mustard Crust

Name: Crunchy Lamb Rack with Mustard Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lamb loins (with long ribs, kitchen-ready, approx. 400 g each); pepper (from the mill); 0.5 bunch parsley; 2 sprigs rosemary; 4 sprigs thyme; 2 sprigs peppermint; 1 garlic clove; 2 tbsp breadcrumbs; 30 g freshly grated parmesan; 2 tbsp soft butter; 3 tbsp medium-hot mustard; 2 tbsp vegetable oil; salt; 500 g waxy potatoes; 2 tbsp ghee; 150 g fresh young spinach leaves; 6 radishes; 2 tbsp white wine vinegar; 0.5 tsp coarse-grained mustard; 4 tbsp olive oil

598 kcal · 30 min · 4 servings

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Ingredients

2 lamb loins (with long ribs, kitchen-ready, approx. 400 g each)
pepper (from the mill)
0.5 bunch parsley
2 sprigs rosemary
4 sprigs thyme
2 sprigs peppermint
1 garlic clove
2 tbsp breadcrumbs
30 g freshly grated parmesan
2 tbsp soft butter
3 tbsp medium-hot mustard
2 tbsp vegetable oil
salt
500 g waxy potatoes
2 tbsp ghee
150 g fresh young spinach leaves
6 radishes
2 tbsp white wine vinegar
0.5 tsp coarse-grained mustard
4 tbsp olive oil

Instructions

1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
2. Remove the rind from the meat and clean the bones at the top end.
3. Wash the meat, pat it dry, and rub it with pepper.
4. Wash the herbs, shake them dry, and pick the leaves off the stems.
5. Finely chop the herbs.
6. Peel the garlic cloves and chop them finely.
7. Mix the breadcrumbs with the parmesan, chopped herbs, garlic, butter, and mustard to form a paste.
8. Heat oil in a casserole dish and sear the lamb rack on all sides.
9. Season the meat with salt shortly after searing.
10. Place the rack in the preheated oven and bake for 30 to 40 minutes.
11. Remove the meat from the oven and place it on a rack.
12. Spread the mustard-herb mixture evenly over the meat.
13. Increase the oven temperature to 220 degrees Celsius with top and bottom heat and gratinate the crust for 5 minutes.
14. Peel the potatoes and wash them.
15. Cut the potatoes into cubes of about 1 cm.
16. Heat ghee (clarified butter) in a frying pan.
17. Fry the potato cubes until golden brown, shaking the pan occasionally.
18. Season the potatoes with salt and pepper.
19. Sort through the spinach, wash it, and spin it dry.
20. Wash the radishes and slice or shave them into paper-thin slices.
21. Whisk vinegar, mustard, salt, and pepper together for the vinaigrette.
22. Slowly whisk the oil into the vinegar mixture.
23. Remove the lamb from the oven and let it rest briefly.
24. Separate the rack into individual cutlets.
25. Plate the cutlets with the potatoes and salad.
26. Drizzle the dish with the vinaigrette and serve.

Nutrition per serving

kcal: 598
Protein: 39 g · Fett/Fat: 38 g · Carbs: 26 g