Lamb Crown with Mint Pesto and Celery and Potato Gratin

For the lamb crown with mint pesto, rub the rack of lamb with Lieschen’s lamb spice and sear on both sides in olive oil.

Form the rack into a roll, tie with kitchen twine and wrap the meat part with the bacon slices. Add spice mixture and rosemary sprigs to the crown.

Sear in a pan with oil on all sides, and then finish slowly in the oven at 160°C for about 30-40 minutes.

If the meat should or may still be pink, please work with core temperature: The meat should have 60-62°C inside.

Peel 2 medium-sized celery tubers, cut them into 2 mm thick slices, as well as the potatoes, and blanch them together in salted water for 10 minutes.

Layer the slices in a brick-like fashion in an ovenproof dish, season with Lieschen’s lamb seasoning and pour on the coconut milk and finely grated garlic.

Bake covered with foil at 180°C for 40 minutes, finishing the last 10 minutes without foil to gratinate.

For the mint pesto, toast the pine nuts in a fat-free pan until golden brown. Peel and press the garlic clove, and roughly chop the mint leaves and basil.

Puree the roasted pine nuts with garlic, herbs, honey, olive oil and lemon juice with a hand blender. Season with salt and pepper.

Serve the lamb crown with mint pesto.

Preparation Tip:

Try the mint pesto still with finely chopped almonds.

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