Rack of lamb with a herb crust

In our recipe, the saddle of lamb gets a wonderfully spicy flavor from the herb crust. A rosé wine sauce completes the dish. The rack of lamb is roasted in the oven for a total of about half an hour.

You need ingredients:

500 g tomatoes
1 bunch of greens
Olive oil
1500 g saddle of lamb
2 cloves of garlic
1 tsp dried herbs de Provence
100 g Roquefort
1 bunch of flat-leaf parsley
100 g crème fraîche
1/8 liter dry rosé wine
¼ liter lamb stock
½ tsp dark sauce thickener
50 g cold butter

Preparation of Rack of Lamb with Herb Crust:

• Place the sliced ​​tomatoes in a large skillet. Add the roughly diced soup greens and drizzle over 2 tablespoons of oil. Wash the rack of lamb and carefully peel off the back skin.
• Process the crushed garlic cloves, herbs de Provence and olive oil into a paste. Use this to rub the top of the meat. Season the underside of the meat with salt and black pepper.
• Fold the belly flap in and place the rack of lamb on top of the vegetables. Roast it in the preheated oven at 200° on the third shelf for about 20 minutes. Put the Roquefort in a bowl and mash it up. Add the chopped parsley and crème fraîche. Spread it over the rack of lamb and drizzle over the pan juices. Then let it cook for 10-15 minutes.
• Remove the roast from the oven and wrap it in aluminum foil to keep it warm. Let it rest for ten minutes. Add 1/8 liter of dry rosé wine and ¼ liter of lamb stock to the casserole with the braising stock. Then strain it through a sieve and add ½ tsp dark sauce thickener. Bring the sauce to the boil and then stir in the butter cut into small flakes. At the end you taste again.

This goes well with chestnut puree or broccoli .