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Herb-crusted rack of lamb
50 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 581
  • Fat about 36g
  • Carbohydrates about 19g
  • Protein about 39g
This is needed
This is needed for 4 people
Meat
  • 2 racks of lamb (approx. 400 g each)
  • 2 shallot
  • 1 bunch chervil
  • 1 bunch thyme
  • 1 bunch tarragon
  • 0.5 bunch parsley
  • 90 g butter
  • 1 tbsp olive oil
  • 2 slices toast bread, crust removed
  • 2 tbsp mustard
  • salt and pepper to taste
Vegetables
  • 400 g sugar snap peas
  • 1 tbsp lemon juice
  • a little salt and pepper to taste
  • 1 shallot
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And that's how it's done
And that's how it's done
Roast in the oven
for approx. 20-25 mins. in the centre of an oven preheated to 180 °C (core temperature approx. 60 °C.
Meat
Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a food processor, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Brush the racks with mustard, season and evenly coat with the herb mixture.
Vegetables
Meanwhile, finely chop the shallot and sauté in the remaining butter. Add the mange-tout, cover and sauté for approx. 10 mins. Season the mange-tout, add the lemon juice. Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the mange-tout.