Rack of Lamb in Herb Crust with Port Wine Jus, Brussels Sprouts Tapas and Parsnip Puree

First the herb crust is prepared. To do this, beat the butter until frothy. Then add the herbs and the finely chopped garlic and season well with salt and pepper. Now add the panko flour to give the mass some bonding. The consistency should then be similar to that of peanut butter.

Then apply the mixture to baking paper - preferably on the lower half so that the upper part can be used to cover the mixture. Now the mass lies between the two halves of parchment paper, so that you can roll it out with a rolling pin into a thin (approx. 0.5 cm thick) rectangular plate. You are welcome to use the rack of lamb to measure, because after all, the crust should cover it as completely as possible. Then leave the crust in the freezer for 3-4 hours or overnight.

For the parsnip puree, clean all the ingredients and cut into cubes, then add to salted water. As far as you can prepare the main course.

For the final preparation, heat a little olive oil in a large pan and fry the rack of lamb on the fat side. Also preheat the oven to 150 degrees top / bottom heat and turn on the vegetables for the parsnip puree. When seared, the fat loosens from the rind, which is the basis for the sauce. As soon as this has been done for all pieces, the fat rind can be removed depending on your taste. Now take the crust out of the freezer and cut it to size depending on the size of the square and place it on the meat - so the lamb comes with the crust up in the oven for about 15 minutes.

Now add sugar to the roast and let it caramelize. As soon as the sugar is nice and brown, deglaze the whole thing with the port wine and add the stock. Let the sauce boil down properly.

Now place a pan for the Brussels sprouts and fry them so that the bacon is crispy. However, turn it over and over again so that it doesn't get too dark.

After about 20 minutes, the parsnips, potatoes and carrots are cooked and can be poured off. Then add the egg and cream and use the potato masher to make a nice puree. Finally, season with salt, pepper and nutmeg.

Now take the lamb out of the oven and cut the squares into 5 portions and then cut them in half again so that you can hook the crowns together and arrange them vertically on the plate. If the crust is not crispy enough, you can help with the Bunsen burner or set the grill function five minutes before the end of the cooking time.

Now thicken the sauce with the butter and then pour over the meat, serve the puree with a serving ring and finally put the Brussels sprouts on the plate.