Crown of Lamb with Herb Crust, Chanterelles and New Potatoes

Clean the crown of lamb and season with salt and pepper on both sides. Heat the fat in a frying pan while still hot, fry the crowns of lamb for a total of 2 - 3 minutes, then place the crowns on a plate and cook in the oven at 80 degrees C for 1 hour. Here, however, 3 coarsely chopped garlic cloves and add 3 stalks of rosemary to the pan)

After this time, the meat is pale pink and soft as butter.

Now mix the warm butter, the remaining garlic, the rosemary, thyme, parsley and the breadcrumbs into a mixture and place it in the refrigerator until you are ready to use it. Immediately before serving, remove the lamb crowns from the oven, cover with aluminum foil and raise the oven temperature to 220 degrees C.

Now brush the lamb crowns with the herb mixture and bake the meat in the upper third of the oven for about 5 minutes. Then arrange the meat with the other side dishes on a preheated plate. (cut into appropriately sized pieces)

Clean the chanterelles finely, sauté the bacon briefly in a pan until translucent, then add the onion and sauté it until it is slightly translucent. Now add the chanterelles and "fry" them gently for about 10 minutes, then add a little salt and freshly chopped chives.

Peel the triplets (amount according to taste) or just brush them well under water and cook them in a saucepan with lightly salted water. Pouring off. Melt the butter in the hot pot, add the potatoes again and sprinkle with chopped chives.