Lamb carrée with herb-nut crust and bacon beans

Name: Lamb carrée with herb-nut crust and bacon beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Butter; 3 discs Toast; 3 Stem(s) Thyme; 2 stem(s) flat leaf parsley; 5 Mint leaves; 50 g salted roasted peanuts; 1 Egg; 7-10 Tbsp Pepper; 1 (approx. 800 g) Rack of lamb with long rib bones; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 Garlic cloves; 1 Onion; 2 TABLESPOONS Tomato paste; 1/8 l dry red wine; 1/2 TEASPOON clear broth (instant); 7-10 Tbsp fresh herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Butter
3 discs Toast
3 Stem(s) Thyme
2 stem(s) flat leaf parsley
5 Mint leaves
50 g salted roasted peanuts
1 Egg
7-10 Tbsp Pepper
1 (approx. 800 g) Rack of lamb with long rib bones
2 TABLESPOONS Oil
7-10 Tbsp Salt
2 Garlic cloves
1 Onion
2 TABLESPOONS Tomato paste
1/8 l dry red wine
1/2 TEASPOON clear broth (instant)
7-10 Tbsp fresh herbs

Directions

1
Melt the butter and let it cool down again. Peel and dice the toast. Wash herbs. Puree the toast, herbs and nuts with the cutting stick (special attachment??). Stir in butter and egg.
2
Season with pepper. If necessary, degrease the meat, wash and pat dry. Heat 1 tablespoon of oil in a pan. Brown the meat thoroughly. Season with salt and pepper and remove. Press the nut mixture onto the meat.
3
Place in a flat roasting pan and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 30 minutes. Cover with aluminium foil after 15-20 minutes. In the meantime peel garlic and onion and dice very finely.
4
Heat 1 tablespoon of oil in the frying fat. Fry the garlic and onion in it. Sweat tomato paste with. Stir in 150 ml water, red wine and stock. Let simmer for about 10 minutes. Season to taste with salt and pepper.
5
Green beans with crispy bacon crumbs taste good with it. Serve garnished with fresh herbs.