Rack of Lamb in Herb Crust

Cut or cup rack of lamb on the fat side. Season with salt and pepper and fry well in plenty of fat, first on the fat side, then all around. Fry the onion briefly and deglaze with a little red wine or soup. Add herbs and garlic to the pan and roast slowly in the oven at 130 °C for about 2-2 1/2 hours. (Do not put herbs on the meat, as they burn easily and this could make the meat taste bitter). Meanwhile, baste with gravy from time to time. Lightly coat roasted loin with mustard. Mix white bread crumbs with fresh herbs in food processor and apply to loin. Bake briefly (takes only a few seconds!) at high top heat on middle rack until golden brown. Then slice the back into chops, preferably with an electric knife, and then return to the original loin shape. Strain the gravy and serve separately.

Preparation Tip:

For a roasted lamb crown, after seasoning, sear the loin very briefly on the fat side if necessary and bend it round with the skin side inwards or with the loin bones outwards. Tie together and roast as described.

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