Best End of Lamb with Potatoes

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Best End of Lamb with Potatoes
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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
1 Rack of lamb (with long ribs and fat, approx. 1 kg)
1 cup white breadcrumbs
½ cup Parmesan (grated)
1 bunch parsley (finely chopped)
1 bunch thyme (finely chopped)
½ bunch Peppermint (finely chopped)
2 sprigs rosemary (1 sprig finely chopped)
3 shallots (finely chopped)
0.333 cup soft butter
1 egg
2 ½ cups Green beans (trimmed)
½ bunch dried Savory
2 ½ cups waxy potatoes (pre-cooked, sliced)
2 tablespoons medium Mustard
1 small zucchini (sliced)
1 Leek (diagonally sliced)
4 tablespoons vegetable oil
1 ⅔ cups frozen peas
How healthy are the main ingredients?
Green beanspotatoMustardParmesanparsleythyme

Preparation steps

1.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
2.
Cut the ends of the ribs off cleanly and season with ground black pepper.
3.
Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
4.
Blanche the beans and the savoury in boiling salted water for 5-7 minutes. Drain and quench in ice cold water.
5.
Sear the meat in hot oil in a roasting tin, season with salt, and roast for 30-35 minutes.
6.
Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
7.
Remove the meat from the oven, brush with mustard and spread the herb mixture on top. Roast for a further 5 minutes at 220°C (200°C in a fan oven), 425°F, gas 7. Then cover with tin foil and leave to rest.
8.
Fry the courgette and the leek in the remaining butter, add the peas and beans and season with salt and ground black pepper. Serve the meat, vegetables and potatoes on a preheated platter.