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Roast rack of lamb with ROUGETTE Landkäse crust

Recipe for 4 Portions:

Approx. 800g rack of lamb (cutlets from the the saddle)
Salt, pepper
6 tbsp olive oil
400 ml lamb stock


For the cheese topping:

100 g ROUGETTE Landkäse finely spiced
40 g cooked ham
1 heaped tsp breadcrumbs
1 egg
1 tbsp herbs de Provence
1 pinch of pepper


Preparation:

Remove the rind from the ROUGETTE Landkäse and cut into very small cubes with a knife. Cut the ham into small cubes. Mix well with the breadcrumbs, egg and seasoning.

Season the cutlets and fry both sides in hot oil for around 2 minutes. Deglaze the frying fat with the lamm stock and cook until reduced by half. Meanwhile, place the cutlets on a baking pan and coat with the cheese mixture.

Cook in the oven preheated to 180º C for 6-8 minutes until the cheese crust is golden brown. Serve with the sauce.


Tip:

Serve oven baked rosemary potatoes and green beans as side dishes.


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