search-icon

Lamb with herb crust

Portions of enjoyment

4

Preparation time

20'

Cooking time

120'

Ingredients

Ingredients for 4 servings:

For the lamb

  • 1 kilo of rack of lamb
  • 100 gr. Condito mild mustard
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 handfuls of fresh herbs (thyme, mint, basil, parsley, oregano)
  • 80 g bread
  • salt and pepper

For the sweet potatoes

  • 2 sweet potatoes (600 g)
  • 2 tbsp. mild Condito mustard
  • 200 g vegetable broth
  • 1 tbsp olive oil
  • salt and pepper

Recipe Execution

For the lamb:
Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and spread the skin side with Condito mustard. Beat the bread with the herbs and salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with your hands and press lightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.

For the sweet potatoes:
Wash the sweet potatoes, peel them and cut them into wedges (triangular pieces). In a bowl, mix 1 tbsp. olive oil with the Condito mustard, salt, pepper and coat the sweet potato pieces well. In an ovenproof dish, pour the sweet potatoes with the broth and bake them in a preheated oven at 180 degrees for 50 minutes.

 

SHARE THE RECIPE

Printing

Lamb with herb crust

Λαχταριστό

120'

4

INGREDIENTS

Ingredients for 4 servings:

For the lamb

  • 1 kilo of rack of lamb
  • 100 gr. Condito mild mustard
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 handfuls of fresh herbs (thyme, mint, basil, parsley, oregano)
  • 80 g bread
  • salt and pepper

For the sweet potatoes

  • 2 sweet potatoes (600 g)
  • 2 tbsp. mild Condito mustard
  • 200 g vegetable broth
  • 1 tbsp olive oil
  • salt and pepper

Implementation

For the lamb: Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and… Read More

For the lamb:
Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and spread the skin side with Condito mustard. Beat the bread with the herbs and salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with your hands and press lightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.

For the sweet potatoes:
Wash the sweet potatoes, peel them and cut them into wedges (triangular pieces). In a bowl, mix 1 tbsp. olive oil with the Condito mustard, salt, pepper and coat the sweet potato pieces well. In an ovenproof dish, pour the sweet potatoes with the broth and bake them in a preheated oven at 180 degrees for 50 minutes.

 

Read Less

SHARE THE RECIPE

Printing

Lamb with herb crust

Λαχταριστό

120'

4

INGREDIENTS

Ingredients for 4 servings:

For the lamb

  • 1 kilo of rack of lamb
  • 100 gr. Condito mild mustard
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 handfuls of fresh herbs (thyme, mint, basil, parsley, oregano)
  • 80 g bread
  • salt and pepper

For the sweet potatoes

  • 2 sweet potatoes (600 g)
  • 2 tbsp. mild Condito mustard
  • 200 g vegetable broth
  • 1 tbsp olive oil
  • salt and pepper

Implementation

For the lamb: Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and… Read More

For the lamb:
Heat 1 tbsp. olive oil with the butter and a little fresh thyme. Season with salt and pepper and sauté the rack of lamb for 3 minutes on each side over high heat. Remove from heat and spread the skin side with Condito mustard. Beat the bread with the herbs and salt in a food processor until they become crumbs. Spread the breadcrumb mixture evenly with your hands and press lightly so that it sticks to the mustard. Bake on a baking sheet lined with non-stick paper in a preheated oven at 175 degrees for 20 to 30 minutes (depending on how well done you want it). Remove the lamb from the oven and let it rest on a cutting board for 5 minutes before slicing.

For the sweet potatoes:
Wash the sweet potatoes, peel them and cut them into wedges (triangular pieces). In a bowl, mix 1 tbsp. olive oil with the Condito mustard, salt, pepper and coat the sweet potato pieces well. In an ovenproof dish, pour the sweet potatoes with the broth and bake them in a preheated oven at 180 degrees for 50 minutes.

 

Read Less

SHARE THE RECIPE

Printing

Recipe by Manos Dimitroulis
See also: https://www.instagram.com/p/CclO7fZLlSW/

TASTEYOURFAVORITEDISHESTASTEYOURFAVORITEDISHES