Ingredients for approx. 4 servings:
1 clove of garlic
3 stalks parsley
60 g soft butter
4 tsp herbs de Provence
50 g breadcrumbs
40 g Parmesan (finely grated)
salt
Pepper (from the mill)
2 lamb carrées (approx. 450 g each, ready to cook)
3 tbsp olive oil
Preparation:
1. Peel garlic, dice finely. Wash parsley, shake dry and chop finely. Mix both with butter, herbs de Provence, breadcrumbs, Parmesan and season with salt and pepper.
2. Remove any fat and sinews from the lamb carrées, fry in olive oil for approx. 2 min. on each side and season with salt. Sauté for 2 minutes on each side and season with salt and pepper.
Then place on a baking tray, cover with the herb paste, press on well and cook in a 180°C oven for about 20 minutes.
Then turn the oven on the grill function and cook the roast the herb crust for approx. 3 min. until golden, remove and leave to rest for approx. 5 min. Portion the lamb carrées and arrange on a warmed plate.
Tip: Potato gratin, green beans and a lettuce with balsamic vinaigrette tastes very good with this dish.
Preparation time approx. 25 minutes plus approx. 35 minutes cooking and resting time.
Nutritional values per piece approx.:
Calories: 364
Joule: 1524
Protein: 22,4 g
Fat: 26,7 g
Carbohydrates: 9.3 g
(FoodCentraleby ddp images)
