LAMB with HERBS CRUST

Epicurean Exploits - Food and Recipes
1

Here we have an all-time french classic. I make this dish once or twice a year and always love it. This is always the case with classics.

Fair to say there is room for improvement how I make this dish. Next time I use a meat thermometer, as the meat always needs more time in the oven than I thought. Also maybe I add the herbs crust to the meat shortly before serving and use a oven grill for making the crust in 3-4min. In addition a famous german cook rolls out the herbs butter with a rolling pin between two sheets of foil and put in a freezer for 2-3h. Then he cuts out the exact size and put it on the lamb rack and use the oven grill for 3-4min.

Anyway I strongly recommend to cook dish french classic. Such DELICIOUS.

https://www.wineberserkers.com/content/?p=4324
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ENJOY
Martin

2

I follow a similar recipe, but also add some chopped black olives to the crust mixture and cut back on the salt.