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Greek Rack of Lamb with Herb Crust | Tender Oven-Baked Lamb
(0)
45 min
Under an hour
Gurkerl Küche
Saftig gebratene Lammkrone mit einer aromatischen Kruste aus frischem Rosmarin, Thymian, Knoblauch, Dijonsenf und Olivenöl. Im Backrohr auf den Punkt rosa gegart – festlicher griechischer Hochgenuss.
Preparation method
Preparation & searing
Take the rack of lamb out of the fridge about 30 minutes before preparation so that the meat reaches room temperature. Preheat the oven to 200 °C top/bottom heat. Pat the lamb dry and season all over with fine salt and freshly ground black pepper.
Heat 2 tablespoons of extra virgin olive oil in an ovenproof pan. Sear the rack of lamb on all sides over high heat (about 2–3 minutes per side) until a nice brown crust forms. Remove the meat from the pan and let it cool briefly.
Herb crust & oven cooking
Pluck the needles from the fresh rosemary and the leaves from the fresh thyme and chop them very finely. Peel the garlic cloves and crush or finely chop them. In a bowl, thoroughly mix the chopped herbs, garlic, dried oregano, a little finely grated zest of the organic lemon, breadcrumbs, and the remaining 2 tablespoons of olive oil to form a spreadable herb paste.
Chef's tip
Tip: A meat thermometer is recommended for best results. At a core temperature of 56–58 °C, the rack of lamb is wonderfully tender and pink.
Crispy rosemary potatoes, oven-roasted vegetables, or a fresh Greek salad make great side dishes.
150 min
Under an hour
