Rack of Lamb with Herb Crust

Preparation

1. Preheat the oven to 200 °C conventional (top and bottom heat). Pat the racks dry, carefully remove the fat cap, scrape the rib bones clean and pepper the meat.
2. For the crust, chop the shallots, garlic and herbs very finely and mix with the breadcrumbs, Parmesan, soft butter and egg to a spreadable paste.
3. Heat the olive oil in an ovenproof frying pan until very hot and sear the racks hard all over. Salt and finish in the oven for about 10 minutes.
4. Take the meat out and turn the oven up to 220 °C. Brush the meat side with mustard, spread the herb mixture on top and press down lightly.
5. Bake for another 10 minutes at 220 °C until the crust is golden brown.
6. Cut the racks into individual chops and serve immediately; potatoes and a salad go well with it.

Drink with it

• Red wine · excellent match

  Left Bank Bordeaux (Cabernet Sauvignon, Merlot), e.g. Pauillac

  Tannin and cassis fruit take on the tender lamb fat, and the cedar spice of the wine suits the thyme and rosemary in the crust.

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• Red wine · excellent match

  Syrah from the northern Rhône

  Black pepper and herbal spice in the wine mirror the herb crust and the mustard.

• Rosé · good match

  Full-bodied rosé, e.g. Tavel

  Red fruit and spice cope with the roasted flavours, and the acidity refreshes against the butter and Parmesan in the crust.

• Dark beer · good match

  Dark Bock beer

  Roasted malt suits the browned crust, and the malty sweetness rounds off the lamb fat.

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