Preparation
- Beat 120 g butter until creamy, add egg and 2 tsp mustard and stir in.
- Finely chop the herbs and 1 clove of garlic, add to the butter together with the grated cheese and Spelt Rye Breadcrumbs and mix well. Season to taste with salt and pepper and place in the fridge for approx. 30 mins.
- Preheat the oven to 200°C top/bottom heat.
- Remove the fat and tendons from the rack of lamb.
- Heat a pan with a little oil. Sear the rack of lamb in the hot oil for approx. 1 min. on each side, season with salt and pepper and place on a baking tray lined with baking paper or in an ovenproof dish.
- Shape the cheese and herb butter into 4 rolls the length of the lamb loins and press flat. Place on the lamb loins and bake in the oven for 15-20 minutes (if necessary, switch on the grill function for the last 3-5 minutes to give the crust a nice color).
- In the meantime, finely dice the shallot and 1 clove of garlic for the sauce.
- Add the remaining butter to the roasting pan and heat up. Add the shallot, garlic clove, cumin and sugar and caramelize lightly. Dust with flour and fry until light brown. Deglaze with beer and bring to the boil.
- Add the stock and bring the sauce to the boil again. Pour through a sieve into a saucepan and reduce to the desired consistency over a medium heat.
- Stir in 1 teaspoon of mustard and season the sauce with salt and pepper to taste.
- Slice the finished rack of lamb and serve with the sauce and any side dishes (e.g. fried potatoes, potato dumplings, vegetables, bouillon potatoes, etc.).
Tip: The best way to determine the perfect cooking point for the rack of lamb is with a meat thermometer. Rare = 55°C, Medium = 60 - 62 °C, Well done = 68°C
