Rack of Lamb with Herb Crust and Onion Confit
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Easy
Prep Time
60 Min
Description
This rack of lamb with herb crust is a feast for the senses! I especially like to make it in autumn when the herbs in the garden are still growing abundantly. The combination of the tender lamb, the crispy herb crust and the sweet and sour onion confit is simply unbeatable. The potato burgers are a great side dish and make the dish a real eye-catcher. Preparation with the Thermomix® is very easy and saves time. An absolute highlight for special occasions!
Ingredients (23 ingredients)
-
50 g Toast bread
-
1 Bund Parsley
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7 Stiele Thyme
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4 Stiele Rosemary
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100 g Butter
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nach Geschmack Salt
-
nach Geschmack Pepper
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150 g red Onions
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1 Zehe Garlic
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5 EL Oil
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0.5 TL dark Mustard seeds
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50 g brown Sugar
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50 ml dark Balsamic vinegar
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2 EL jellied wild Cranberries
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600 g Potatoes
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600 g Rack of lamb with long rib bones
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2 Stück Egg yolks (size M)
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2 EL Milk
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2 EL Cornstarch
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nach Geschmack grated Nutmeg
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75 g light Sesame seeds
-
nach Geschmack Oregano
-
Flour
Preparation (14 steps)
Prepare herb crust
Break the toast into pieces and place in the mixing bowl together with parsley, thyme and rosemary. Chop for 15 sec./speed 8. Add butter, salt and pepper and mix for 10 sec./speed 4. Remove the herb crust from the mixing bowl and set aside.
Mix herb crust
Add butter, salt and pepper to the herb mixture and mix for 10 sec./speed 4. Remove the herb crust from the mixing bowl and set aside.
Prepare onions and garlic
Peel and quarter the red onions. Peel the garlic clove. Put the onions in the mixing bowl and chop for 3 sec./speed 5. Add garlic and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.
Chop garlic
Add garlic to the onions and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.
Prepare onion jam
Add oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1. Add mustard seeds, brown sugar and balsamic vinegar and cook for 20 min./100°C/speed 1 without the measuring cup. Stir in jellied wild cranberries and transfer the onion jam.
Cook onion jam
Add mustard seeds, brown sugar and balsamic vinegar and cook for 20 min./100°C/speed 1 without the measuring cup. Stir in jellied wild cranberries and transfer the onion jam.
Prepare potatoes
Peel the potatoes, dice coarsely and place in the steamer basket. Fill 500 ml of water into the mixing bowl, insert the steamer basket and cook for 25 min./Varoma/speed 1.
Prepare potato dough
Put the cooked potatoes in the mixing bowl and puree for 10 sec./speed 4. Add egg yolks, milk, cornstarch, salt, pepper and nutmeg and mix for 20 sec./speed 3.
Mix potato dough
Add egg yolks, milk, cornstarch, salt, pepper and nutmeg and mix for 20 sec./speed 3.
Shape potato burgers
Form small burgers from the potato dough with floured hands and turn in sesame seeds.
Sear rack of lamb
Season the rack of lamb with salt and pepper. Heat oil in a pan and sear the rack of lamb on all sides.
Apply herb crust
Spread the herb crust on the seared rack of lamb and cook in a preheated oven at 180°C (top/bottom heat) for approx. 15-20 minutes.
Fry potato burgers
Fry the potato burgers in a pan with oil until golden brown.
Arrange
Carve the rack of lamb and arrange with the potato burgers and onion jam. Garnish with oregano.
Finished cooking? Great! 🎉
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Allergens
- Eggs
- Milk
- Mustard
- Sesame seeds
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