Rack of Lamb with a Herb Crust

Total time: 1hr 15m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 581 Kcal, 39g Protein, 19g Carbohydrates, 36g Fat


  • 2 rack of lamb (approx. 400 g each)
  • 3 shallot
  • 1 bunch chervil
  • 1 bunch tarragon
  • 1 bunch thyme
  • 0.5 bunch parsley
  • 90 g butter
  • 1 tbsp. olive oil
  • 2 tbsp. mustard
  • 2 slices toast bread, without crust
  • a little salt and pepper to taste
  • 1 tbsp. lemon juice
  • 400 g mange-tout


  • Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a cutter, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Coat the racks with mustard, season and evenly coat with the herb mixture.
  • 20 -25 mins. in the centre of an oven preheated to 180°C (core temperature approx. 60°C).
  • Meanwhile, finely chop the 3rd shallot and sauté in the remaining butter. Add the sugar snaps, cover and sauté for approx. 10 mins. Season the sugar snaps, add the lemon juice. Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the sugar snaps.

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