Rack of lamb with herb crust

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Impress with this Christmas rack of lamb recipe with a green herb crust, baked sweet potato and Brussels sprouts

Ingredients 

12 racks of lamb (3 per person)

Butter for baking
2 sweet potatoes
400 grams of Brussels sprouts
1 orange (juice + zest)
Handful of cranberries
olive oil
Pepper and salt
2 dl lamb or game stock
Bunch of fresh mint
Small bunch of fresh thyme
Small bunch of fresh sage
75 grams or butter
40 grams panko (Japanese bread crumbs)
½ lemon (grated)
3 cloves of garlic
materials
Blender or food processor
Aluminum foil

Preparation

Preheat the oven to 180 degrees. Clean the Brussels sprouts and cut in half. Check the racks of lamb whether the bones have been cleaned enough by the butcher and cut off any more fat. Wrap the sweet potatoes with aluminum foil and pop them in the oven for 30 minutes

Preparation

Fry the racks of lamb in butter until golden brown on both sides, about 2 minutes per side. Remove the racks of lamb from the pan and set aside. Deglaze the butter with the game or lamb stock and let it reduce by 1/3 over low heat. Finely chop mint and stir into the sauce.
Rack of lamb with herb crust
Rack of lamb with herb crust

Rack of lamb with herb crust

Rack of lamb with herb crust

Peel 2 garlic cloves and cut into smaller pieces. Strip the leaves from the thyme (keep 2 sprigs), mint (save 2 sprigs) and sage. Grate half a lemon and melt 75 grams of butter. Combine everything in a blender until smooth. Add the panko and season with salt and pepper. Coat the racks of lamb with the spice mixture.

Rack of lamb with herb crust
Rack of lamb with herb crust

Rack of lamb with herb crust

Rack of lamb with herb crust
Drizzle the Brussels sprouts with olive oil, orange juice and zest, pepper and salt. Bake the sprouts in the oven for about 30 minutes. Cut the baked sweet potatoes in half and scoop out the insides. Mash with a fork and season with butter, thyme, garlic, pepper and salt. Spoon the mixture back into the sweet potato halves. Return the sweet potatoes to the oven and bake in the oven at the same time as the racks of lamb for 15 minutes until the racks of lamb are pink.
Rack of lamb with herb crust
Rack of lamb with herb crust

Rack of lamb with herb crust

Rack of lamb with herb crust
Place half a sweet potato in the center of the plates. Cut the racks of lamb exactly along the bones and place 3 per plate. Spoon cranberries through the Brussels sprouts and divide the Brussels sprouts among the plates. Spoon the sauce over the meat.

Source: Leukerecepten by leukerecepten-nl.
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