Best End of Lamb with Crust

Name: Best End of Lamb with Crust
Total time: 1 h
Yield: 4
Ingredients: 4 Rack of lamb (approx. 400 g each, ready to cook); 2 Tbsps olive oil; 2.5 cups Pearl onion; 2 cloves garlic cloves; 2 sticks Celery (sliced into 2 cm pieces); 1 green Bell pepper (chopped); 1 red pepper (chopped); 2 Tbsps olive oil; 0.5 cup dry white wine; 1 cup white breadcrumbs; 2 tsps Fresh herbs (e. g. parsley, thyme, rosemary, freshly chopped); 5 Tbsps melted butter

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Ingredients

for

servings

Ingredients: 4 Rack of lamb (approx. 400 g each, ready to cook); 2 Tbsps olive oil

For the vegetables: 2 ½ cups Pearl onion; 2 cloves garlic cloves; 2 sticks Celery (sliced into 2 cm pieces); 1 green Bell pepper (chopped); 1 red pepper (chopped); 2 Tbsps olive oil; ½ cup dry white wine

For the crust: 1 cup white breadcrumbs; 2 tsps Fresh herbs (e. g. parsley, thyme, rosemary, freshly chopped); 5 Tbsps melted butter

How healthy are the main ingredients?

Celery olive oil garlic clove

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Preparation steps

Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.

Wash the joints and pat dry. Season with salt and ground black pepper. Heat the oil in a roasting tin and fry the meat on all sides. Roast in the oven for 20-25 minutes until pink in the centre.

Heat the oil in a pan and fry the onion, garlic, celery and paprika quickly. Season with salt and ground black pepper. Pour in the wine, cover and simmer gently for approx. 10 minutes.

Turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6.

Mix the breadcrumbs with the herbs and butter and spread over the meat. Roast for 2-3 minutes until golden brown.

Remove the lamb joints from the oven and serve with the vegetables.