Herb-crusted rack of lamb

1. 1 Rack of lambpack 600 g ≈ $26.00 300 g
2. 2 Mustard 15 g
3. 3 Breadcrumbs 25 g
4. 4 Fresh rosemarypack 20 g ≈ $2.00 5 g
5. 5 Garlic≈ $10.00 per kg 8 g
6. 6 Olive oil 15 ml
7. 7 Asparaguspack 400 g ≈ $4.50 150 g
8. 8 Salt 3 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare a large skillet (28–30 cm) and a baking sheet, and preheat the oven to 200 °C; season the lamb rack¹ with salt and pepper to taste.

2. Sear the lamb rack¹ in oil on medium heat for about 4 minutes per side, until a golden crust forms.

3. Spread the meat with mustard, then dredge in breadcrumbs mixed with chopped rosemary and garlic⁵ so the coating sticks to every part.

4. Place the rack¹ on the baking sheet in the oven and roast at 200 °C for about 15 minutes, until the center is pink.

5. Remove from the oven, let rest for 5 minutes, then slice along the bones before serving.

6. In the same skillet, sauté the asparagus⁷ over medium heat for about 3 minutes, season to taste, until tender with a slight crunch, and serve alongside the rack¹.