Rack of Lamb with a Herb Crust


1hr 15m
Preparation/cooking time: ca. 50m + Roast in the oven: ca. 25m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 2 rack of lamb (approx. 400 g each)
  • 1 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
  • salt and pepper to taste
  • 1 tbsp. lemon juice
  • 400 g mange-tout

View these products

Instructions

  • 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.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home