Rack of lamb with herb crust & green asparagus
Succulent rack of lamb with a crispy herb crust made from fresh herbs, served with crunchy green asparagus - a festive dish for special occasions.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 550 kcal
1 Baking tray
1 Pan
1 Chopping board
1 Knife
1 Grater
For the rack of lamb:
- 2 Piece of rack of lamb approx. 200 g each
- 2 EL Dijon mustard
- 1 Garlic clove pressed
- 1 teaspoon rosemary finely chopped
- 1 teaspoon thyme finely chopped
- Salt and pepper
For the herb crust:
- 50 g Breadcrumbs
- 30 g Parmesan cheese grated
- 1 Tbsp olive oil
For the asparagus:
- 250 g green asparagus
- 30 g Butter
- Salt and pepper
Prepare the rack of lamb:
Season the rack of lamb with salt and pepper. Mix the mustard, garlic, rosemary and thyme and spread evenly over the rack of lamb.
Mix the breadcrumbs, Parmesan and olive oil together and press evenly onto the surface of the mustard.
Roast the rack of lamb:
Sear the rack of lamb in a hot pan with a little olive oil on all sides (approx. 2-3 minutes per side).
Then place on a baking tray and cook in a preheated oven at 180 °C (top/bottom heat) for approx. 20-25 minutes until cooked to the desired doneness.
Prepare the asparagus:
Wash the green asparagus, break off the woody ends and blanch in boiling salted water for 2-3 minutes.
Then fry in a pan with butter and season with salt and pepper.
Recommended side dishes
Mashed potatoes with butter and nutmeg
Grilled peppers with balsamic glaze
Ratatouille made from seasonal vegetables
Calories: 550kcalCarbohydrates: 20gProtein: 40gFat: 36g
Keyword Blaufränkisch, green asparagus, Herb crust, Meat dish, Rack of lamb, Spring recipes, Wine accompaniment