Preparation
Blend the bread and garden herbs, then combine with the remaining crust ingredients in a bowl to obtain a compact mixture.
Adjust seasoning as needed.
Sear the seasoned rack in a hot pan.
Roast in the oven for about 8 to 10 min at 220°C (internal temperature of 38°C).
Let rest for at least 15 min at 65°C.
Spread the herb crust over the rack.
Gratinate under the broiler at maximum heat.
Tips !
- Serve with a meat jus finished with butter and vegetables of your choice from the market.
Recipe by Alain Bächler
Former Michelin-starred Chef at Restaurant Des Trois Tours in Bourguillon.
For 10 people
Preparation : 45 min
Cooking: 10 min
Ingredients and products
- 2 kg rack of lamb
- 50 g oil
- 200 g butter
- 2 cloves of garlic
- 20 g parsley
- 15 g basil
- 5 g sage
- 50 g bread crumbs (crumb of bread)
- 1 egg
- 20 g chopped chives
- salt and pepper
- curry
- lemon juice
- Worcestershire sauce
- 30 g whole grain mustard
