Rack of lamb in herb casing

Ingredients for 4 servings:

• 1 kg lamb (rack of lamb)
• 2 garlic cloves
• 1 bunch of parsley
• 1 bunch of thyme
• 1 bunch marjoram
• 100 ml olive oil
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Rinse the rack of lamb, pat dry, and remove any fat and tendons with a knife. Scrape the bones clean. Peel the garlic and slice it. Finely chop the herbs. Mix the herbs, olive oil, and garlic together and brush the rack with it. Cover the meat with cling film and leave it in the refrigerator overnight. Preheat the oven to 200 degrees Celsius. Remove the rack of lamb from the marinade and strip off the herbs. Reserve the herbs. Heat 2 tablespoons of the herb oil in a pan and sear the rack until well browned. Place in a heatproof dish, season with salt and pepper, and continue cooking in the oven for about 20 minutes. Distribute the herbs back over the rack and let it rest in the switched-off oven for about 10 minutes.