Roast Lamb with Herbs
Ingredients
- Ingredients
- 2 Lamb ribs (Per 6 ribs)
- 4 Tbsps sunflower oil
- salt
- peppers
- 4 slices Toast
- 3 garlic cloves
- 3 sprigs parsley
- 2 sprigs thyme
- 3 sprigs rosemary
- ½ lemon (grated zest)
- 60 grams butter
- 200 milliliters lamb stock
- 100 milliliters dry Red wine
- rosemary (for garnish)
Preparation steps
Rinse the meat, pat dry and make crosswise cuts in the fat layer without cutting into the meat. Rinse the herbs, shake dry and chop finely and set 1 tablespoon aside. Peel the garlic. Put the bread in a blender with butter, herbs and two cloves of garlic and blend to a uniform paste, wrap in foil and refrigerate. Rub the lamb all around with olive oil and lemon zest, season with salt and pepper.
Preheat the oven to 250°C (approximately 480°F). Heat the oil in a nonstick skillet and brown the meat all around. Thinly roll out the herbal paste between two sheets of waxed paper and place on the lamb . Place in a baking dish and roast 14 minutes. Lift the lamb out of the pan and keep warm. Deglaze the pan with lamb stock and wine, scraping up any browned bits. Press the remaining garlic into the pan along with the herbs. Bring to a boil and cook until reduced by half, about 15 minutes. Remove the lamb chops from the oven, cut into pieces and serve on plates with the sauce. Serve garnished with rosemary.
