Rack of Lamb with Herb Crust

Name: Rack of lamb with herb crust
Total time: 55 min
Yield: 4
Ingredients: 1 Rack of lamb (with long ribs, 800-900 grams, divided by the butcher into two halves); 80 grams White bread crumbs (day-old, crumbled); 50 grams Parmesan (freshly grated); 4 Tbsps black peppercorns (crushed coarsely in a mortar); 4 Tbsps Mustard seed; 5 Tbsps chopped rosemary; olive oil (cold pressed); salt; freshly ground peppers

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Health Score:

7,4 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

servings

Ingredients: 1 Rack of lamb (with long ribs, 800-900 grams, divided by the butcher into two halves); 80 grams White bread crumbs (day-old, crumbled); 50 grams Parmesan (freshly grated); 4 Tbsps black peppercorns (crushed coarsely in a mortar); 4 Tbsps Mustard seed; 5 Tbsps chopped rosemary; olive oil (cold pressed); salt; freshly ground peppers

How healthy are the main ingredients?

Parmesan rosemary olive oil salt

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Preparation steps

Trim ribs and season with salt all over.

Combine breadcrumbs with Parmesan, chopped rosemary, peppercorns, mustard seeds and 4-5 tablespoons of olive oil, mix well.

Heat about 3 tablespoons of oil in a roasting pan and sear meat all around, season with salt to taste and roast in preheated oven at 140°C (approximately 275°F) for about 20 minutes. Remove meat from the pan and spread with herb mixture, press down lightly and roast until crispy under a hot broiler, watching carefully.

Arrange lamb on a platter and garnish with rosemary sprigs, cherries and kumquats, if desired. Serve.