Rack of lamb with herb crust

Name: Rack of lamb with herb crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 discs Toast; 100 g Cheddar cheese; 5 Stem(s) Thyme; 4 Stem(s) Parsley; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 600 g Rack of lamb with long rib bones; 7-10 Tbsp Flour; 500 g Kale; 2 Leek sticks (leek); 1 chili pepper; 1 TABLESPOON Butter

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 discs Toast
100 g Cheddar cheese
5 Stem(s) Thyme
4 Stem(s) Parsley
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
600 g Rack of lamb with long rib bones
7-10 Tbsp Flour
500 g Kale
2 Leek sticks (leek)
1 chili pepper
1 TABLESPOON Butter

Directions

1
Debark the toast and chop finely in the universal chopper. Coarsely grate the cheese. Wash herbs, shake dry, remove leaves except for some thyme for garnishing, pluck from stalks and chop. Peel garlic and press it through a garlic press. Mix oil, toast, cheese and herbs. Season with salt, pepper and garlic
2
Whisk the egg. Wash the meat, dab dry and season with salt and pepper. Dust finely with flour and spread a thin layer of egg. Spread the herb mixture on the meat and press it on. In a flat
3
In the meantime clean, wash, shake dry and chop the kale coarsely. Clean, wash and cut the leek into rings. Wash and clean the chillies, cut them in half lengthwise, remove the seeds and finely dice the flesh. Heat butter. Steam leek and kale for about 10 minutes. After approx. 5 minutes add 4 tablespoons of water, season with salt, pepper and chilli
4
Take the meat out of the oven and let it rest for about 5 minutes. Cut into slices and arrange on plates with vegetables. Garnish with thyme