Rack of lamb with herb crust

Mediterranean-style lamb

Ingredients for 4 people:

1 kg rack of lamb
Salt, pepper
Mustard

For the crust:
60 g butter
50 g breadcrumbs
2 egg yolks
Salt, pepper
2 garlic cloves (crushed)
1 cup of fresh herbs (thyme, basil, parsley, rosemary, tarragon)

Preparation:

Remove any sinews and fat from the lamb. Rub the meat with mustard, salt and pepper.
Fry in a skillet, then place in a preheated oven (170 °C) for approx. 12 minutes.
For the crust, cream the butter, then mix in the finely chopped fresh herbs, egg yolks, crushed garlic cloves, breadcrumbs, salt and pepper.
Spread the crust mixture over the meat and bake in a hot oven or place under a hot grill until the crust is brown and crispy.
Suitable accompaniments are baked potatoes with thyme and, as a vegetable, spinach, runner beans or ratatouille.

Baked potatoes with thyme: Peel the potatoes and cut lengthwise into four. Place in a mixing bowl with a little olive oil, thyme, salt and pepper and mix well. Spread over a baking sheet and bake in the oven at 180 °C for approx. 30 to 45 minutes, depending on the type of potato.