Mustard Encrusted Rack of Lamb

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Mustard Encrusted Rack of Lamb
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the lamb
2
racks of lamb (with long ribs, ready for cooking, about 400 g)
Pepper (freshly ground)
½ bunch
2 sprigs
4 sprigs
2 sprigs
1
2 tablespoons
30 grams
freshly grated Parmesan
2 tablespoons
softened Butter
3 tablespoons
medium hot Mustard
2 tablespoons
also
500 grams
2 tablespoons
For the salad
150 grams
fresh, young Spinach
6
For the vinaigrette
2 tablespoons
½ teaspoon
coarse-grained Mustard
4 tablespoons

Preparation steps

1.

Preheat the oven to 140°C (approximately 285°F).

2.

Remove the membrane and french the tips of the bones until clean. Rinse the meat, pat dry, and rub with pepper. Rinse the herbs, dry, remove the leaves, and finely chop. Peel the garlic and finely chop. Mix the breadcrumbs with the parmesan, herbs, garlic, butter, and mustard. 

3.

Brown the lamb a roasting pan with oil. Season with salt, and cook for 30-40 minutes in the oven. Remove from the oven and add to a square cooking grid. Adjust the oven temperature to 220°C (approximately 430°F). Spread the herb mixture onto the rack, and cook until golden brown, another 5 minutes.

4.

Peel, rinse, and dice the potatoes into 1 cm (approximately 1/2 inch) pieces. Heat the clarified butter in a pan, and cook the potatoes until golden brown, stirring occasionally. Season with salt and pepper.

5.

Rinse, trim, and dry the spinach. Rinse, trim, and thinly slice the radishes.

6.

For the vinaigrette, mix the mustard, salt, pepper, and oil.

7.

Remove the lamb from the oven, and let rest. Cut into chops and serve with the potatoes. Dress the salad with the vinaigrette, and serve with the lamb and potatoes.