Lamb with Herb Crust with Port Wine Jus, Parsnip and Sweet Potato Mash and Brussels Sprouts

Parry the crown of lamb (remove all tendons and the silver skin), season with salt, pepper and cook in the Sou-vide cooker at 60 degrees water temperature for 235 minutes. Meanwhile, remove the crust from the toast, chop it in the food processor and mix it with the cold butter, herbs, salt, pepper and mustard. Then roll out the solid mass between two cling films with a rolling pin to 1 cm and cool until the lamb has finished cooking.

Then take the crown of lamb out of the sou-vide cooker, let it cool down and cover with the herb crust. Then let the meat crust over it at an oven temperature of 175 degrees (upper grill). Take out of the oven and cut rib by rib.

Peel the sweet potatoes, parsnips and puree potatoes and cut into large cubes. Put them up with enough salted water and cook until soft. Then pour off the water and mash the potatoes with butter, whipped cream, salt, pepper and nutmeg until the puree still has a bite.

Sear the bones and tendons of the lamb in a larger pan and fry for about 5-7 minutes. Then remove the bones and tendons, deglaze the juice with port wine, red wine, balsamic vinegar, honey and thyme and let it reduce until the jus is thick. Finally, just add salt and pepper to taste.

Boil the Brussels sprouts in salted water and quench with ice water so that they keep their color. Then toss the florets with the roasted, grated almonds in butter in a pan.