Herb-crusted rack of lamb with tzatziki
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1cucumber
- ½ tspsalt
- 300 gplain greek yoghurt
- 1garlic clove
- 2 tbsporegano
- 1 tbsplemon juice
- 1 tbspolive oil
- a littlepepper
- 1 tbspolive oil
- 2racks of lamb
- 1 tspsalt
- a littlepepper
- ½ bunchflat-leaf parsley
- ½ bunchoregano
- ¼ bunchrosemary
- 1garlic clove
- 50 gbreadcrumbs
- 2 tbspunsalted, shelled pistachios
- 1 tbspolive oil
- ¼ tspsalt
- 1 tbsphoney mustard
- 600 gbaby potatoes
- salted water
- 2 tbspolive oil
Instructions
Step 1
TzatzikiStep 2
Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., squeeze out the liquid regularly. Mix the cucumber with the yoghurt, garlic, oregano, lemon juice and oil, season.Step 3
Racks of lambStep 4
Heat the oil in a frying pan. Season the meat, brown all over for approx. 6 mins., only turning when a crust has formed. Remove from the oven, place on a tray.Step 5
Herb crustStep 6
Using a food processor or mortar and pestle, finely grind the herbs, garlic, breadcrumbs, pistachios, oil and salt, empty into a deep dish. Coat the lamb racks with the mustard, cover with the herb crust, press down firmly, return to the tray, insert the meat thermometer so that it does not touch the bone.Step 7
To roast in the ovenStep 8
Approx. 20 mins. in the centre of an oven preheated to 180°C. The core temperature should be approx. 55°C.Step 9
PotatoesStep 10
Cook the potatoes in boiling salted water for approx. 20 mins. until soft. Drain the potatoes, mix with the oil. Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the potatoes and tzatziki.