🍽️ Crispy Lamb Rack with Herb Crust

Name: Crispy Lamb Rack with Herb Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg lamb loin fillet (with bone); 3 onions; 3 garlic cloves; 3 tbsp olive oil; 4 tbsp breadcrumbs; 4 tbsp hot mustard; 2 tsp honey; 1 bunch thyme; 0.25 l red wine; 400 ml lamb stock (from the jar); 500 g green beans; 500 g gnocchi (refrigerated section); 4 tbsp olive oil

690 kcal · 30 min · 4 servings

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Ingredients

1.5 kg lamb loin fillet (with bone)
3 onions
3 garlic cloves
3 tbsp olive oil
4 tbsp breadcrumbs
4 tbsp hot mustard
2 tsp honey
1 bunch thyme
0.25 l red wine
400 ml lamb stock (from the jar)
500 g green beans
500 g gnocchi (refrigerated section)
4 tbsp olive oil

Instructions

1. Rinse the lamb under cold running water and pat it completely dry with kitchen paper.
2. Score the excess fat on the outside of the meat in a cross-hatch pattern.
3. Make two deep cuts (about 1 cm deep) parallel to the center bone ridge to loosen the meat.
4. Rub the entire piece of meat generously with salt and pepper.
5. Peel the onions and the garlic.
6. Quarter the onions roughly.
7. Place the onion pieces into the roasting pan of your oven.
8. Drizzle the vegetables with one tablespoon of olive oil.
9. Preheat the oven to 220 degrees Celsius and set it to conventional heat (top and bottom heating).
10. Roast the vegetables in the hot oven for about 10 minutes.
11. Mix breadcrumbs, mustard, honey, and the remaining olive oil in a small bowl to form a paste.
12. Set aside two fresh sprigs of thyme for later decoration.
13. Finely chop the remaining thyme.
14. Fold the chopped thyme leaves into the mustard-breadcrumb mixture.
15. Season the herb crust finally with a little salt and pepper.
16. Coat the lamb meat completely with the prepared herb crust.
17. Place the meat onto the roasting pan with the pre-roasted vegetables.
18. Roast the lamb in the oven at 200 degrees Celsius conventional heat for about 35 minutes.
19. After 15 minutes of roasting time, pour red wine and lamb stock over the meat.
20. Remove the meat from the oven and wrap it tightly in aluminum foil to let it rest.
21. Pour the pan juices from the roasting pan through a fine sieve into a pot.
22. Press the roasted vegetables through the sieve directly into the sauce to thicken it.
23. Wash the beans and remove the hard ends.
24. Boil the beans in salted water for about 10 to 12 minutes until al dente.
25. Fry the gnocchi in hot olive oil for about 4 minutes until golden brown, turning them frequently.
26. Carefully separate the meat from the bone.
27. Slice the lamb meat into even portions.
28. Arrange the meat slices on plates.
29. Serve the meat together with the beans, the gnocchi, and the warm sauce.
30. Garnish the dish with the thyme sprigs you set aside earlier.

Nutrition per serving

kcal: 690
Protein: 59 g · Fett/Fat: 28 g · Carbs: 44 g