John Myers
Ingredients for 4 servings:
- 4 lamb loin(s)
- 4 sprigs rosemary
- 4 sprigs of thyme
- 3 garlic cloves
- 5 tbsp olive oil
- 150 g beans, thick (frozen)
- 150 g beans, broad beans
- 150 g beans, green beans
- 50 g bacon, finely diced
- 1 carrot(s)
- 500 g potatoes
- 1 box of garden cress
- Milk
- butter
- salt and pepper
- nutmeg
- 1 bunch of flat-leaf parsley
- 1 tbsp thyme, fresh leaves
- 50 g breadcrumbs
- 50 g cheese, goat Gouda or Pecorino, aged
- 60 g butter, soft
Instructions
Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
Remove any tendons from the lamb loin and marinate it in 5 tablespoons of olive oil, garlic, and herbs in the refrigerator overnight. Remove from the refrigerator 1-2 hours before preparation so the meat can come to room temperature, as the short cooking time will otherwise prevent the core from heating properly. For the herb paste, pick the parsley leaves and chop them finely. Dice the cheese. Puree the breadcrumbs, cheese, and herbs in a blender and mix with the softened butter. Season with pepper and a little salt (the cheese also has some salt). Roll out the mixture on baking paper with a rolling pin to a thickness of about 3 mm, wrap it in a ball, and place it in the refrigerator. This paste can also be made in advance and stored in the freezer for later use. Blanch the broad beans for 2 minutes, rinse with cold water, and drain well. Press the seeds out of the pods. Thread the other beans, if necessary. Cut the broad beans into 4 diamond-shaped pieces, and halve the green beans. Blanch the beans for 7 minutes, rinse in ice-cold water, and drain. Peel the carrot with a vegetable peeler, dice very finely, blanch for 1 minute, rinse in cold water, and dry on kitchen paper. These cubes will later serve as a splash of color on the predominantly green dish. Peel the potatoes and cook in salted water. Finely chop the cress with a knife. Mash the potatoes, adding milk until the desired consistency is reached. Melt 1 tablespoon of butter in the puree and mix. Season with salt and stir in the cress before serving. Finely dice the bacon and fry in a pan over medium heat with 1 tablespoon of olive oil until crispy. Add the various beans, reduce the heat to low, toss to coat, and season with salt, pepper, and nutmeg. Season the lamb loin with salt and pepper and briefly sear on both sides in a little olive oil from the marinade. Place the salmon in the oven preheated to 160°C (top/bottom heat) for 6 minutes. Remove and let rest for about 5 minutes. Set the oven to grill. For the herb crust, cut out the paste to the correct size, cover the meat with it, and gratinate in the oven for about 3-5 minutes. The meat should still be pink inside after cutting. Distribute the bean mixture on plates, slice the lamb loin and place it on top, place the cress puree next to it, and scatter the diced carrots on top. Editor’s note: In the video “Try Something New,” Viki uses rack of lamb instead of lamb loin. She also chops some wild garlic into the herb crust. She adds a little olive oil and salt to the herb and breadcrumb mixture. Stir an egg yolk into softened butter and mix it with the herb coating. To add a sauce à la crème to the recipe, Viki dices a carrot into very small cubes and chops some savory. She then sautés the ingredients in a pan with 2 teaspoons of butter. Viki adds about 100 ml of milk and a dash of olive oil to the savory and carrot mixture and lets it simmer. Thicken with a sauce thickener. Viki seasons the rack of lamb with salt and pepper and sears it on both sides in neutral oil. Then, bake it in the oven at 190°C for about 5 minutes. The meat then needs to rest briefly. Viki adds rosemary, thyme, olive oil, pepper, and salt and spreads the herb butter on the wide side of the rack. Once the herb breading is gratinated, the rack of lamb can be sliced and served with the other ingredients.
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