Easter roast on red wine with herb crust

Last Updated on August 2, 2024

So this recipe is worth trying! But be careful with the temperature when baking and the final impression will be affected especially when serving. As lamb is typically toughened at lower temperatures, we recommend always serving it on warmed plates.

Ingredients:

Rule for 4 servings: For Meat: 2 pcs bio lamb loin 1 dl bio vegetable stock 1 dl bio red wine

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water for pouring pepper salt For the crust: 1 cup bio breadcrumbs 2 tbsp bio mustard

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4 pcs of garlic cloves 1 handful of organic rosemary 1 handful of organic chopped parsley 1 handful of organic thyme pepper salt

Procedure:

Using an immersion blender, blend all the ingredients you need to make the crust, i.e. breadcrumbs, mustard, garlic, rosemary, thyme, parsley, salt and pepper. Spread the mixture over the fat- and blanch-cleaned ribs on both sides and leave to marinate a day ahead.

About three hours before cooking, remove the meat from the fridge and leave it to come to room temperature. Preheat your oven to 200 degrees.

Place the ribs in a baking dish, season with salt and water and bake. If you don’t have a temperature probe, you can reach the ideal meat temperature by counting 0.5 kg per 25 minutes of baking. The target temperature of the meat should be 60 degrees.

After the meat is done, let it rest for at least 15 minutes under foil and a towel.

Recommendation:

Recipe for article: Easter Roast: How to prepare lamb?