Rack of lamb with herb crust
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
220 °C
- Convection
- 00:04 | -
- 3
Stage 2
220 °C
- Convection
- - | 48 °C
- 3
- 3
R E C I P E
| 3 | pcs | Rack of lamb |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 4 | pcs | Toast bread slices |
| 1 | pcs | Egg yolk |
| 150 | g | Butter |
| 0.5 | pcs | Parsley |
| 2 | pcs | Rosmary |
| 2 | pcs | Thyme |
| Ingredients | ||
| Clean the rack of lamb, and season it with salt and pepper. Blend the toast brad in a blender to fine crumbs. Add the butter, egg yolk and herbs into it, and blend it again to create a paste. Fill the paste into a vacuum bag and roll it out flat. After this, store it in the fridge, until it gets hard. When this is done, cut the crust in layers, size of the lamb rack. Now put the rack of lamb on the Black baking tray into the preheated Convotherm. Now Open the door, and place the crust on each lamb rack, place the core probe in the meat, and close the door. |
| 1. Food Preparation |
| Let the meat rest for few minutes before cutting. |
| 2. Cooking Instruction |
| Serve the lamb, in nice chops, together with grilled root vegetables and some potato gratin and juice. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
