Rack of Lamb with Tomato-Feta Crust
- 4 tablespoons
Olive oil (plus more for the baking dish)
- 1 teaspoon
- 1 kilogram
Boneless lamb loin (Dispatched boneless and parried clean)
freshly ground Pepper
- 75 grams
small red Onion
- 2 tablespoons
- 3 tablespoons
- 1 teaspoon
- 1 bunch
- 1 tablespoon
- 1 package
Dumpling (half and half for 8 pieces)
Place 2 tablespoons of the olive oil in a bowl.
Peel the garlic, squeeze through a garlic press and mix with the 2 tablespoons olive oil and herbs de Provence.
Preheat the oven to 200°C (approximately 400°F). Season the lamb with salt and pepper and sprinkle with the garlic-oil marinade. Place the lamb in a greased baking dish and bake 10-15 minutes (depending on the thickness of the meat). Remove the lamb and increase the oven temperature to 220°C (approximately 425°F).
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and finely dice the flesh. Crumble the feta cheese. Peel and finely chop the onion.
In a bowl, mix together the tomatoes, breadcrumbs, feta cheese, parsley, 2 tablespoons oil and thyme, season with salt and pepper.
Spread the tomato mixture onto the lamb, pressing it to adhere. Place the lamb in the oven and roast 15 -20 minutes.
Meanwhile, rinse the sage leaves, cut into strips and saute in butter. Place the sage leaves in a bowl with 1/2 liter (approximately 2 cups) of cold water. Whisk in the dumpling mixture and let stand 10 minutes. Shape into 8 dumplings. Bring a pot of salted water to a boil, add the dumplings, reduce to low and simmer until the dumplings bob to the surface, about 20 minutes.
If desired, serve with peppers and zucchini, degrease the pan drippings, add some wine and scrape up any browned bits. Boil briefly, season with salt and pepper and serve with the lamb.