Rack of Lamb with Herb Crust
Ingredients
- Ingredients
- 1 ⅕ kilograms Rack of lamb (with bone)
- 2 boiled, starchy Sweet potato
- 2 shallots
- 2 bunches parsley
- 1 bunch thyme
- ½ bunch mint
- 30 grams White bread crumbs
- 50 grams grated Parmesan
- 30 grams butter
- 1 egg
- 2 Tbsps vegetable oil
- ⅛ l Red wine
- ¼ l lamb stock (from a jar)
- salt
- freshly ground peppers
- 2 sauce thickener
- 1 pkg Frozen potato pancake
- 1 pkg Mint jelly
Preparation steps
Rinse lamb, pat dry and score skin along the central bone. Season with salt and pepper and brush with oil, tie half of herbs to meat with kitchen string. Place in a grill pan and roast in preheated oven at 250°C (approximately 475°F) for about 20 minutes.
Peel shallots and chop finely. Rinse herbs and chop finely. Peel potatoes and mash. Combine breadcrumbs, potatoes, parmesan, herbs, shallots, butter and egg, mix well and season with salt and pepper.
Coat meat with herb mixture and roast for 10 minutes more. Remove from oven and cover with aluminum foil.
Prepare frozen potato patties according to package instructions.
Whisk roasting juices with lamb stock and wine, simmer briefly and thicken with cornstarch. Cut easter bunny from mint jelly and arrange together with sliced rack of lamb and potato cakes on a plate. Drizzle meat with sauce and serve.
