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Zartes Lammkarree mit grüner Kräuterkruste neben einem Glas Pinot Noir, der ideale Wein aus Neuseeland von Cellardoor24.

Rack of lamb with a herb crust & rosemary potatoes

This recipe for rack of lamb pays homage to fine festive cuisine and features a combination of tender meat and a crispy crust of fresh herbs. The rosemary potatoes are cooked directly in the oven and beautifully absorb the aroma of the herbs, making the dish particularly harmonious. Paired with a full-bodied Pinot Noir from Marlborough by Cellardoor24, you’ll create a luxurious main course that captivates with its aromatic brilliance and artisanal perfection, celebrating fine meat cuisine.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Cuisine Modern
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Ofenfeste Pfanne
  • 1 Backblech
  • 1 Kleine Schüssel
  • 1 Fleischthermometer

Ingredients
  

  • 1 Lamb rack approx. 400–500 g, ready to cook
  • 400 g small waxy potatoes triplets
  • 2 Sprigs of fresh rosemary
  • 1 Bunch of mixed herbs Parsley, thyme, rosemary
  • 40 g Panko or fine breadcrumbs
  • 20 g softened butter
  • 1 Tablespoon of medium-hot mustard
  • 2 Tablespoon of olive oil
  • 2 garlic cloves
  • sea salt
  • Black pepper

Instructions
 

PREPARATION:

  • Wash the potatoes thoroughly and cut them in half.
  • Remove the herbs from their stems for the crust.
  • Finely chop the herbs and a clove of garlic.
  • Mix the herbs with softened butter and panko in a bowl.
  • Preheat the oven to 180 degrees Celsius (top and bottom heat).
  • Pat the rack of lamb dry and trim it if necessary.

COOKING STEPS:

  • Toss the potatoes with olive oil, salt, and rosemary needles.
  • Spread the potatoes out on the baking sheet.
  • Bake the potatoes in the oven for about 30 minutes total.
  • Heat oil in an oven-safe skillet.
  • Sear the rack of lamb on all sides over high heat.
  • Remove the meat from the pan briefly and let it rest.
  • Spread a thin layer of mustard on the meat side.
  • Press the herb mixture firmly onto the layer of mustard.
  • Put the meat back in the pan or with the potatoes.
  • Cook the lamb in the oven until it reaches an internal temperature of 54 degrees.
  • Depending on the thickness, this takes about 12 to 15 minutes.
  • Let the meat rest for 5 minutes before slicing it.

SERVE:

  • Carefully cut the loin into chops between the bones.
  • Arrange the rosemary potatoes in the center of the plates.
  • Arrange the lamb chops in a fan shape next to the potatoes.
  • Sprinkle a pinch of sea salt over the cut surfaces of the meat.
  • Serve a glass of Marlborough Pinot Noir with it.

RECOMMENDED SIDE DISHES:

  • Green Beans with Bacon
  • Glazed carrots
  • Red Wine and Shallot Reduction

Nutrition

Calories: 620kcalCarbohydrates: 32gProtein: 38gFat: 36g
Keyword Herb crust, Holiday meal, Lamb, Lamb rack, Marlborough, New Zealand, Pinot Noir, Red wine, Rosemary Potatoes
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