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Agristo festive potatoes |
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butter |
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bunch of parsley |
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bunch of chervil |
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bunch of chives |
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a few sprigs of tarragon |
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a few sprigs of rosemary |
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a few sage leaves |
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2 tablespoons |
mustard |
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2 cloves |
garlic |
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pepper and salt |
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100 grams |
breadcrumbs |
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2 crowns |
lamb |
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red onion |
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sprouts |
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16 |
shiitake mushrooms |
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green aspargus |
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dash of port |
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1 liter |
beef stock |
Prepare the festive potatoes according to the cooking instructions.
Roughly chop parsley, chervil, tarragon and chives and blend in blender along with a clove of garlic, a spoonful of mustard , the breadcrumbs and melted butter. Blend everything together to make a nice paste.
Let the herb butter set in the refrigerator.
Season the rack of lamb with salt and pepper and sear it brown on both sides. Place the lamb crown in an oven dish and coat the top with the herb crust.
This is then allowed to go into oven for 8-10 min at 180 degrees.
Finely chop the onion and sauté with butter together with the sage and rosemary. Then add the beef stock and reduce further.
Sauté the Brussels sprouts first, then add the asparagus and finally the shiitake mushrooms.
Season with salt and pepper.
Remove the rack of lamb from the oven and keep warm under aluminum foil.
Strain the sauce and stir in a knob of butter.
Place the vegetables on the plate along with the cut lamb (cut between the two crowns), finish with the port sauce!