John Myers
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Rack of Lamb in Herb Crust with Gnocchi and Beans
The perfect rack of lamb in herb crust with gnocchi and beans recipe with a picture and simple step-by-step instructions.
Gnocci:
- 80 g Butter
- 80 g Breadcrumbs
- 400 g Beans
- 2 tsp Parsely
- 2 tsp Thyme
- 2 tsp Mustard
- 1 kg Potatoes
- 200 g Flour
- 100 g Durum wheat semolina
- 1 Pc. Egg
- 1 tsp Salt
- 200 g Cocktail tomatoes
- 100 g Butter
- 5 Pc. Sage leaves
- 50 ml White wine
- Briefly sear the lamb on both sides. Make the crust from butter, breadcrumbs, parsley, mustard and thyme and distribute in portions over the pieces of meat. In the oven it becomes a soft herb breading / crust for 30 minutes at 100 degrees. Meanwhile, the beans (cut off the ends) are cooked in boiling salted water.
Gnocchi:
- Boil the potatoes and press them through the press. Then add flour, semolina, egg and salt and mix together until you have a smooth dough. Then cool the mass briefly. Roll the dough into small sausages and cut small fingers off thick pieces. Put these into the boiling water until they rise to the surface of the water after a short time. Then the gnocchi can be skimmed off and sweated briefly in a frying pan with 200 g cocktail tomatoes, butter and sage and deglazed with a white wine.
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