Lamb in a Parsley Crust with Green Potatoes

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Butter can be replaced with olive oil, and you can omit the breadcrumbs altogether. In that case, you should double the amount of chopped parsley.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Horseradish Leaves - 0.4 oz
Sour Cream - 3.5 oz
Sorrel - 3.5 oz
Potato - 17.6 oz
Mustard Greens - 1.8 oz
Parsley - 3.5 oz
White bread - 3.5 oz
Garlic - 10 cloves
Butter - 1.8 oz
Spanish onions - 3.5 oz
Celery salt - 3.5 oz
Onion - 7.1 oz
Olive Oil - 1 fl oz
Carrot - 3.5 oz
Lamb Neck Fillet - 2 lbs

Step by Step guide

Step 1

Sear the cleaned lamb rack, trimmed of membranes and excess fat, in olive oil on all sides until it appears fully cooked and has a nice brown color. This usually requires about two minutes of cooking on each side.

Step 2

Wrap the rack of lamb in foil and set aside. In a mixture of lamb fat and oil, sauté the coarsely chopped onion, carrot, and celery for five minutes. Transfer the sautéed vegetables to a baking tray, place the rack of lamb on top, and put it in the oven preheated to 392°F for eight minutes.

Step 3

In a small skillet, sauté finely chopped red onion in butter. Once it becomes soft, add garlic, season with salt and pepper, and mix in breadcrumbs made from white bread (easily prepared by cutting off the crust, placing the bread inside a blender, and blending for a few seconds). Combine the onion, garlic, and bread mixture, then add finely chopped parsley. The result should be a warm mixture with a greenish hue.

Step 4

Remove the lamb rack from the oven and evenly coat all sides with mustard and a mixture of parsley, breadcrumbs, onion, garlic, and butter. Return it to the oven, preheated to 428°F, for another twenty minutes. In the meantime, boil the peeled potatoes, then mix them with sour cream, finely chopped horseradish, salt, pepper, and sorrel, and serve alongside the lamb.