Rack of Lamb Under the Herb Crust

2.88
★★★☆☆
(103 votes)
Total Time Icon
Total time: 35 min
Preparation Time Icon
Prep time: 25 min
Cooking Time Icon
Cook time: 10 min
Yield Icon
Enough for 4 people

🍓 Ingredients

150 grams Cherry tomatoes
2 tablespoons Butter
2 medium-sized Onions
2 Garlic cloves
2 slices Toast
1 bunch Parsley
800 grams Potatoes
  Salt and pepper white
2 Lamb - loins a 500 g with rib bones
400 milliliters Lamb stock from glass
3 tablespoons Oil
1 tablespoon Tomato paste
1/8 liter Wine red dry
50 grams Bacon smoked streaky
600 grams Beans TK green
  Rosemary
  Thyme

🍽 Instructions

Melt butter, let cool a little. Wash tomatoes.

Peel onions and garlic, dice finely. Wash herbs.

Pluck off parsley and thyme, strip off rosemary needles, except for a few. Chop toast, half garlic, parsley and half rosemary very finely or blend with a blender. Stir in liquid butter. Season with salt and pepper. Peel and wash potatoes and cut into wedges. Wash meat and pat dry.

Heat 1-2 tablespoons of oil in a roasting pan. Sear meat in it vigorously. Season with salt and pepper, remove. Sauté half of the onions and the rest of the garlic in the hot fat. Sauté tomato paste in it. Pour in stock and wine, bring to a boil, add thyme and simmer for 1-2 minutes. Put the meat into the stock.

Braise in hot oven at 200 degrees for 20 minutes. Fry potatoes in 2-3 tablespoons of hot oil, turning several times, for about 20 minutes. Cook beans in boiling water for 15-20 minutes. Drain, rinse, drain. Remove meat from stock, coat with herb paste. Bake at the same oven temperature for about 5 minutes. Season potatoes with remaining rosemary needles, salt and pepper. Remove, keep warm.

Finely dice bacon, fry in hot fat until crispy. Add remaining onions, fry briefly.

Toss beans and tomatoes in it. Separate meat. Arrange everything.

Garnish with remaining rosemary.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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📝 Recipe Overview


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