Prepare the herb crust first.
To do this, melt the butter, stir in the finely chopped herbs and garlic. Finally stir in sugar and breadcrumbs.
Season to taste with salt and pepper. Spread on a plate covered with cling film and allow to harden in the refrigerator.
Take the lamb out of the fridge 40 minutes before serving. Season with pepper.
Sauté briefly on all sides in a pan with olive oil and a little butter until light toasted aromas develop. Then put the lamb in a baking dish.
Cut the prepared butter crust into strips and place on the lamb.
Pour the remaining butter-oil mixture from the pan into the baking dish.
Cook at 160 degrees for 20 minutes. Then increase to 200 degrees for five minutes.