Rack of Lamb with Garlic Herb Crust and Sheep Cheese Cream

5 from 3 votes
Prep Time 20 minutes
Cook Time 23 minutes
Rest Time 30 minutes
Total Time 1 hour 13 minutes
Course Dinner
Cuisine European
Servings 2 people


Rack of Lamb:

  • 600 g Rack of Lamb
  • Salt
  • 2 tbsp Sunflower oil


  • 65 g Butter
  • 50 g Panko flour
  • 1 size Clove of garlic
  • 1 tsp easy go. Thyme, dried marjoram, each
  • 1 tsp Salt
  • Pepper

Sheep Cream Cheese:

  • 100 g Sheep milk cheese
  • 50 g Double cream cheese
  • 50 ml Cream
  • 1 size Clove of garlic
  • Pepper, salt, pinch of sugar


Crust (sufficient for 2 - 3 squares or similar):

  • Put the butter, panko flour, herbs, pepper and salt in a bowl. Press or grate garlic. Put on disposable gloves and knead everything with your hands. This works better with the warmth of the hand than with a device. Then spread out 2 - 3 larger pieces of cling film, put enough of the crumbly mass on one half of the film to make rectangular plates with a size of approx. 15 x 7 cm and a thickness of 4 - 5 mm with the flat of your hand can be shaped. Then fold the other half over it, stack all 3 on top of each other, push a solid base under them and put in the freezer for at least 30 minutes. You can later adapt the solidified panels to the required shape. Those that are not required can be stored frozen until they are used again.

Sheep Cream Cheese:

  • Crumble the sheep's cheese in a bowl, peel the garlic and press or grate into it. Also add the cream cheese and cream and puree everything with the hand blender until it becomes a cream. Then season to taste with pepper, sugar and carefully salt (because of the salt content of the sheep's cheese). Store in a cool place until use.

Rack of Lamb:

  • Preheat the oven to 160 ° O / bottom heat. Slide in the grid on 2 rails from above, the tray underneath. Have meat thermometer ready.
  • Remove fat and bumps from the square. Heat 2 tablespoons of oil in a pan. Salt the square all around and fry it in the hot oil evenly on all sides - approx. 3 minutes in total - very hot. Then immediately pierce the center of the thermometer and place the square on the grid with the meat side up. The core temperature of a pink square (medium rare) must be 60 - 62 ° at the end (well done 68 °). The core temperature has priority over the cooking time. When it's around 50 °, take one of the crusts out of the freezer, remove the foil and place it on the square. If available, switch on the grill function or the temperature at 220 - 240 ° top heat. Now the cooking time depends exclusively on the core temperature, but the crust should also get color during this. But it is enough ......
  • As a side dish there was a fried potato and bean salad. Fried potato and bean salad lukewarm The preparation time given here only applies to the meat and the cream. Please allow extra time for any enclosures.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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