🍽️ Crispy Lamb Rack with Herb Crust

Name: Crispy Lamb Rack with Herb Crust
Total time: 30 min
Yield: 4 portions
Ingredients: 1 lamb rack (with long ribs, approx. 800 g, divided into two halves by the butcher, without backbone); 3 shallots; 1 bunch flat-leaf parsley; 1 bunch thyme; 0.5 bunch peppermint; 1 sprig rosemary; 50 g wheat breadcrumbs; 50 g Parmesan (freshly grated); 30 g soft butter; 1 egg; 2 tbsp mustard; 4 tbsp oil; salt; pepper (from the mill); 2 small green bell peppers; 200 g ajvar (ready-made product, pepper puree)

391 kcal · 30 min · 4 portions

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Ingrédients

1 lamb rack (with long ribs, approx. 800 g, divided into two halves by the butcher, without backbone)
3 shallots
1 bunch flat-leaf parsley
1 bunch thyme
0.5 bunch peppermint
1 sprig rosemary
50 g wheat breadcrumbs
50 g Parmesan (freshly grated)
30 g soft butter
1 egg
2 tbsp mustard
4 tbsp oil
salt
pepper (from the mill)
2 small green bell peppers
200 g ajvar (ready-made product, pepper puree)

Préparation

1. Scrape the ribs clean. Then rub the meat with pepper. (You can also have the butcher prepare this for you).
2. Peel the shallots and chop them very finely.
3. Wash the herbs and shake them dry. Pluck the leaves from the stems and chop them finely.
4. Mix the breadcrumbs, Parmesan, herbs, shallots, butter, and egg in a bowl.
5. Sear the rack in hot oil in a casserole dish on all sides. Season with salt and roast in the preheated oven at 200 degrees for about 10 minutes. Remove the meat, spread mustard on it, distribute the herb mixture on top, and bake for another 10 minutes at 220 degrees.
6. Cover the finished lamb rack with foil and let it rest briefly.
7. Wash the peppers, remove the stem and seeds. Cut them in half lengthwise and remove all white inner membranes. Fill the pepper halves with ajvar.
8. Serve the lamb rack with the stuffed peppers.

Nutrition par portion

kcal: 391
Protein: 25 g · Fett/Fat: 25 g · Carbs: 16 g