Rack of lamb under herb crust
100 g Greek sheep’s cheese
2 dried tomato halves
1/2 small orange (segmented)
1/4 tsp chilli flakes
2 tbsp chopped parsley
80 g pitted green olives
2–3 garlic cloves
20 g fresh breadcrumbs
1 tbsp each of lemon thyme leaves, rosemary leaves and chopped chives
freshly ground black pepper
3–4 tbsp olive oil
2 cleaned racks of lamb (each around 350 g)
salt
1 tbsp clarified butter
1 sprig of rosemary
Type of dish
Mains
Occasion, extravagance & level of difficulty
Sophisticated
Cooking appliance
Oven
Type of ingredient
Meat: Lamb
PreparationDeseed the peppers from the stalk end. Finely chop the sheep’s cheese, tomatoes and orange, mix with the chilli flakes and parsley and use to stuff the peppers.
In a vegetable chopper, puree the olives, 1 garlic clove, breadcrumbs, herbs, pepper and 2 tbsp oil to make a paste.
Lay the peppers in the Miele small deep-sided oven dish, put in the cold oven on the 2nd shelf from bottom and then switch the oven on. Setting: Conventional 145°C. When the oven comes up to temperature after around 10 min. (signal), reduce the heat to 80°C.
In the meantime, season the meat with salt. Heat the clarified butter and 1–2 tbsp oil in a large non-stick frying pan on the hob. Add a sprig of rosemary and 1–2 garlic cloves round the edge of the pan. Brown the racks of lamb all over at a high heat for 3 min. Spread the herb paste over the sides of the meat and fry for 2–3 sec. in the pan. Put both racks of lamb, with the herb crust side up, in the oven dish next to the peppers and cook for 50–60 min.
Warm the plates. Cut the racks of lamb into single or double chops and the peppers into slices. Serve together.
In a vegetable chopper, puree the olives, 1 garlic clove, breadcrumbs, herbs, pepper and 2 tbsp oil to make a paste.
Lay the peppers in the Miele small deep-sided oven dish, put in the cold oven on the 2nd shelf from bottom and then switch the oven on. Setting: Conventional 145°C. When the oven comes up to temperature after around 10 min. (signal), reduce the heat to 80°C.
In the meantime, season the meat with salt. Heat the clarified butter and 1–2 tbsp oil in a large non-stick frying pan on the hob. Add a sprig of rosemary and 1–2 garlic cloves round the edge of the pan. Brown the racks of lamb all over at a high heat for 3 min. Spread the herb paste over the sides of the meat and fry for 2–3 sec. in the pan. Put both racks of lamb, with the herb crust side up, in the oven dish next to the peppers and cook for 50–60 min.
Warm the plates. Cut the racks of lamb into single or double chops and the peppers into slices. Serve together.
TipsIdeal with baguettes, pitta bread or couscous