Lamb loin in herb crust

Ingredients for 4 servings:

• ½ bunch of herbs (parsley, chervil, chives, thyme and rosemary)
• 600 g potatoes
• 6 slices of bacon
• 2 garlic cloves
• 80 g butter, soft
• 4 slices of toast
• salt and pepper
• 1 bunch of wild garlic
• 300 ml cream
• 3 eggs
• Nutmeg, freshly grated
• 600 g green beans
• 640 g lamb loin(s)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

with bean bundles and potato gratin

Rinse the herbs and shake dry. Finely chop the parsley and chervil. Cut the chives into fine rolls. Finely chop half each of the thyme and rosemary sprigs. Peel and wash the potatoes. Halve the bacon slices lengthwise. Peel and finely chop the garlic. Finely slice the wild garlic. Thinly slice the crusts off the slices of toast. Crush the slices into very fine crumbs with your hands or place them in a blender and grind them finely. Mix the chopped herbs, softened butter, garlic, and half of the breadcrumbs together. Roll the herb butter into a roll, wrap in foil, and chill. Grease a 3-4 cm deep baking dish. Preheat the oven to 180°C top/bottom heat (160°C fan/convection oven). Place the cream in a bowl and mix with the eggs, salt, and pepper. Add half of the wild garlic strips. Thinly slice the potatoes using a kitchen slicer, arrange them in a baking dish, and place the remaining wild garlic on top. Pour the cream mixture over the potatoes. Bake in the oven for about 60 minutes. Wash and trim the beans, then boil them in salted water for about 10 minutes. Refresh them in cold water and drain well. Wrap the beans tightly in the halved bacon slices, working in batches. Rinse the lamb and pat dry. Heat the oil in a pan. Add the rosemary and thyme sprigs. Brown the meat in the herb oil on each side for about 3 minutes, then remove and place it on a heatproof plate with the herbs. Slice the herb butter. Season the meat with salt and pepper, brush it with mustard, place the herb butter on top, and sprinkle with the remaining breadcrumbs. Remove the gratin from the oven, place the lamb in the oven, and roast for about 6 minutes until medium-rare. Brown the beans in a pan, season with salt and pepper. Remove the meat from the oven and let it rest briefly. Then slice it and arrange it on plates with the gratin and beans, garnishing with the roasted herbs.