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Rack of lamb, grass crust, glazed carrots

Vegetables and Fruits, Lamb

A refined meat that will surprise us by its grass crusty dress.


Always adjust the cooking time of meat according to the size of the protein, use your judgement!


Recipe for 4

For the lamb rack

4 Unit(s)
Lamb rack (2 chops)
2 Pinch(es)
Sea salt flakes
55 Ml
Japanese breadcrumbs (panko)
30 Gr
1 Tbsp
Chopped parsley
1 Tbsp
1 Clove(s)
Crushed garlic

Glazed carrot

400 Gr
Nantaise carrot
2 Tbsp
100 Ml

Preparation time: 60 min

Preheat your Oven at 400 °F

  • For the preparation

    Chop the parsley and finely chop the chives.

    Peel and coarsely chop the garlic cloves.

    Cut the butter into small cubes and refrigerate until just before serving.

    Grate the baby carrots, trimming them to the same size if necessary.

  • Grass crusty

    Lamb square

    Season your rack, sear it in a hot pan with canola oil, and once nicely colored, place it on an oven tray.

    For a 850 g piece, allow 20 min (pink), 25 min (medium).

    Herb crust

    Place all ingredients in a food processor and process to form a dough. Roll out the dough to 2 mm thickness between two sheets of baking paper. Place in the freezer. Once the dough has hardened, cut out pieces with a knife to cover the rack of lamb.

    Finish the last two minutes of cooking with the herb crust.

  • Glazed carrot

    Melt the butter in a frying pan and roll the baby carrots in it. 

    Add the sugar, continue cooking for a good minute, add the water and cover with a lid (ideally a round piece of baking paper with a chimney).

    Lower the heat and let the carrots finish cooking, keeping them slightly crunchy.

  • Finish

    Cut up the rack of lamb and place the lamb chops in criss-cross fashion on the plates. Coat some of the chops with sauce, then place a burnt shallot on top. Place the glazed carrots on one side.

Always adjust the cooking time of meat according to the size of the protein, use your judgement!

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