Rack of lamb in herb crust

by Golserhof Hotel Golserhof - 30.10.2009
Category:

Our body doesn’t need as much salt as we think at all. Try seasoning instead with herbs. In the following recipes I use Thyme, Rosemary, Parsley and Marjoram, which is particularly good with lamb and gives the dish an extraordinary aroma.

Ingredients
1 kg rack of lamb
80 g butter
1 egg yolk
60g bread for toasting
Garlic clove
Olive oil
Salt and pepper
Thyme, rosemary, parsley, marjoram
Mustard

Preparation
Remove the fat from the rack of lamb and flavor it with salt and pepper. Roast the lamb in hot oil. Afterwards roast the lamb with the herbs (thyme, rosemary) in the oven (180° for 10 minutes).

For the herb crust flavor the soft butter with salt and pepper. Add the mustard and egg yolk and mix it. Add breadcrumbs, herbs and garlic. Put the herb-paste on the rack of lamb and gratinate them in the oven (250°).
Serve the lamb with veal-sauce and side-dishes.

Wine recommendation: Lagrein – Josephus Unterganzner (full-bodied red wine, velvety)

The chief cook Erhard Flora wishes good success

The author of this post

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