Rack of Lamb, Pea and Coin Puree and Potato Gratin

Preparation for the rack of lamb:

1. Wash the herbs, dry them, remove the stems and roughly chop about half of them. Remove tendons and larger pieces of fat from the lamb, pat dry and place in a bowl. Do not cut off too much fat. Lightly rub with olive oil, raw garlic slices, tomato pieces, ground pepper and half of the herbs. Wrap in foil and let rest in the refrigerator for 6-10 hours.
2. Take the marinated meat out of the refrigerator about an hour before preparation. In a preheated roasting pan or a very hot iron pan with a high rim, sear butter on all sides with a pinch of butter (approx. 3-4 minutes) until it is distinctly crispy brown. Turn it over a few times if necessary. But be careful: the meat must never be cooked through, the core should still be raw.
3. Remove the rack of lamb from the pan and let cool in a bowl.
4. Finely chop the remaining herbs and set aside. Grate the cheese. Place the lukewarm meat on a work surface or a large board and cover one side of the saddle of lamb in four layers: 1. brush the saddle of lamb with mustard, 2. sprinkle all over with the herbs, 3. sprinkle with the Parmesan cheese and sprinkle with a layer of breadcrumbs and drizzle with olive oil. Spread the olive oil evenly (preferably with your hands) so that the saddle of lamb is evenly covered by a compact layer at the end.
5. Place the rack of lamb in an ovenproof bowl, baking pan or large roasting pan so that the bones interlock and cover the ends of the bones with aluminum foil so that they do not turn black later in the oven. Put aside. Set the oven to 220 degrees. Preheat (the meat will be baked together with the gratin).

For the pea and mint puree:

1. Cook the peas for approx. 10 minutes until soft, coarsely puree with the cream. Add mint and garlic cloves. Keep warm in the oven.

For the potato gratin:

1. Cut the potatoes and sweet potatoes into wafer-thin slices and layer them alternately in a fireproof glass. Salt and pepper every other layer. Season the cream with saffron, salt, pepper, a clove of garlic and chili powder and pour over the gratin. Sprinkle with Parmesan cheese.
2. Put the gratin in the oven.

Cooking the rack of lamb:

1. Place the prepared meat in the oven and roast without a lid for about 14 minutes (core temperature 53-55 degrees). At the end of the baking time, switch on the grill for gratinating and place under the glowing heating coil of the grill or in a salamander for a minute so that it becomes crispy.

To serve:

1. Take the rack of lamb out of the oven and remove the aluminum foil. Arrange the vegetables on preheated plates. Cut the meat along the bones and arrange 2-3 ribs per plate and serve with pepper and fleur de sel, if you like.