green & healthy lamb chops
A juicy rack of lamb, covered in healthy green herbs, roasted in the oven – a feast, not only for your eyes … The balsamico-reduced tomatoes are always a success, sweet and salty at the same time!
Ingredients for two:
2 Racks of lamb
100g flat parsley
5 leafs of sage
5 stems of thyme (plucked)
1 stem of rosemary (plucked)
50g of grated parmesan
2 TBS of hot Dijon mustard
500g cherry tomatoes
1 Spring onion
100g of Feta
4 TBS of thick balsamic vinegar
1 TBS of brown sugar
2 cloves of garlic
Salt & pepper to season
Wash and dry the herbs, then cut them in the blender. Add the parmesan, blend again (impulse). During this process, add a splash of olive oil into the running blender (just a little bit of oil, the coating mustn’t be too humid!). Set aside on a plate.
Preheat the oven to 180 degrees.
Cut the tomatoes into halves and put on a baking tray (use some oven paper to avoid a mess). Add the rest (zucchetti slices, more thyme, sugar, garlic (squashed and roughly chopped) and the vinegar and mix well with your hands. Roast in oven for about 40 minutes.
Season the lamb with salt and pepper and sear on all sides in a hot frying pan in butter and olive oil, then place the pan in the oven for 15 minutes. In case your pan is not oven proof, transfer the racks into a hot oven dish.
Remove from oven, wait five minutes, and brush the mustord on the racks. The mustard helps the coating to stick and to add some flavor.
Turn the lamb in the green coating until all sides are green.
Sprinkle the finely chopped parsley and feta cheese on the veggies and reheat for about five minutes in the oven, together with the lamb. The feta helps to season the veggies, so be careful with more salt.