Lamb with a Herb Crust

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Lamb with a Herb Crust
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
1
rack of lamb (with long ribs, about 800 grams)
freshly ground Pepper
2
½ bunch
flat leaf Parsley
½ bunch
½ bunch
1 sprig
2 tablespoons
White bread crumbs (or panko breadcrumbs)
2 tablespoons
finely grated Parmesan
30 grams
melted Butter
1
1 tablespoon
4 tablespoons
200 milliliters
Lamb stock (from a jar)
100 grams
1 tablespoon

Preparation steps

1.

Remove rind from lamb. Scrape bone ends of clean with a knife. Rub lamb loin with salt and pepper. Peel shallots and very finely chop. Rinse herbs, shake dry, pluck leaves from stems and finely chop. Mix breadcrumbs in a bowl with Parmesan, herbs, half of shallots, butter, egg and mustard.

2.

Preheat the oven to 210°C (approximately 425°F). Heat oil in a roasting pan and fry lamb loin on all sides until browned. Spread herb and mustard mixture on top of lamb and cook for 20-25 minutes in a preheated oven. Then remove lamb from the roasting pan, cover with foil and let stand briefly.

3.

Meanwhile, saute remaining shallot in the roasting pan in the roasting juices. Then deglaze the roasting pan with lamb stock, add cream, mix and let it boil a little. Add tomatoes and season with salt and pepper. Serve lamb on plates with sauce.