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Ingredients
Herbed Lamb
- Ingredients
- 1 bunch parsley
- 1 bunch Basil
- thyme
- Tarragon
- 2 sprigs rosemary
- 1 garlic clove
- 1 pc boned Rack of lamb
- freshly ground salt (coarse)
- freshly ground peppers
- 100 milliliters olive oil
- 1 tablespoon Mustard
- breadcrumbs
- 300 milliliters lamb stock (or broth, from a jar)
- 1 head Romanesco broccoli
- 2 Tbsps butter
- 400 grams Croquette (Finished product)
Rinse herbs, pat dry and pluck leaves. Set a sprig of rosemary aside. Chop the remaining herbs and the garlic finely and mix together.
Season lamb with salt and pepper and sear on all sides briefly over high heat in olive oil.
Bake in a preheated oven at 180°C (approximately 350°F) for about 3 minutes. Then spread with mustard and herb mixture.
Mix breadcrumbs with olive oil and spread a thick layer over the herbs on the lamb. Then brown under the oven broiler, watching carefully.
Chop rosemary coarsely and simmer with lamb stock until reduced to half. Season with salt and pepper.
Trim Romanesco, divide into florets, blanch in boiling salted water for 3 minutes, then toss in melted butter.
Fry croquettes according to package instructions.
Cut lamb into slices, arrange with sauce on plates and serve with the croquettes and Romanesco.