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Wine with the meal: Juicy rack of lamb with a herb crust and a glass of Zweigelt red wine.

Crown of lamb with herb crust & baked potatoes

The lamb crown with herb crust is a culinary highlight for festive occasions. The tender rack of lamb is baked with a finely balanced mixture of fresh rosemary, thyme, garlic and panko breadcrumbs, creating a crispy and aromatic surface. Accompanied by golden-brown baked potatoes that cook in the juices of the meat, the result is a harmonious main course. Oven cooking guarantees an even result and allows the herbal flavors to penetrate deep into the meat. A recipe that impresses with the quality of the ingredients and the precision of the cooking.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main course
Cuisine Alpine cuisine, Austria, Wachau cuisine
Servings 2 Servings
Calories 740 kcal

Cooking utensils

  • 1 Large ovenproof pan
  • 1 Chopping board and knife
  • 1 Small bowl for the crust
  • 1 Meat thermometer
  • 1 Kitchen paper

Ingredients
  

For the lamb

  • 1 Lamb crown approx. 500-600 g, ready to cook
  • 2 1 tbsp olive oil
  • 1 Tbsp butter
  • Salt and pepper from the mill

For the herb crust

  • 50 g Panko breadcrumbs or breadcrumbs
  • 2 tbsp chopped herbs Rosemary, thyme, parsley
  • 1 Garlic clove finely chopped
  • 1 EL Dijon mustard
  • 30 g soft butter

For the baked potatoes

  • 400 g waxy small potatoes
  • 2 1 tbsp olive oil
  • 1 sprig of rosemary
  • Coarse sea salt

Preparation
 

Preparation:

  • Wash and halve the potatoes.
  • Preheat the oven to 200 degrees top/bottom heat.
  • Finely chop the herbs and mix with the breadcrumbs, garlic and butter.
  • Rinse the lamb crown under cold water and pat dry.

Cooking steps:

  • Mix the potatoes on a baking tray with the oil, rosemary and salt.
  • Cook the potatoes in the oven for approx. 20-25 minutes.
  • Heat the olive oil in a pan.
  • Sear the crown of lamb on all sides.
  • Remove the meat from the pan and leave to rest briefly.
  • Spread a thin layer of mustard on the top of the meat.
  • Press the herb mixture firmly onto the mustard.
  • Place the crown of lamb in the oven with the potatoes.
  • Cook the meat for approx. 12-15 minutes.
  • The aim is a core temperature of approx. 54-56 degrees.

Dressing:

  • Remove the meat from the oven and leave to rest for 5 minutes.
  • Carefully cut the meat between the bones.
  • Arrange the chops in a fan shape on the plates.
  • Place the baked potatoes decoratively next to it.

Recommended sides:

  • Bacon beans with savory
  • Boiled red wine shallots
  • A dollop of mint yogurt

Nutritional values per portion

Calories: 740kcalCarbohydrates: 35gProtein: 42gFat: 48g
Keyword Baked potatoes, Festive recipe, Herb crust, Lamb crown, Rack of lamb, Rosemary lamb, Sunday roast, Wine with food, Zweigelt
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat