Summary

Ingredients

For the marinade:

• 1 tablespoon mustard, coarser
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, pressed
• 3 sage leaves, finely chopped
• Pepper from the grinder
• 2 rack lamb (s) (cutlets in one piece) approx. 400 g each for 4 people

Also: for the sage crust

• 50 g butter or mararine
• 2 shallot (s), chopped
• 1 clove garlic, pressed
• Sage, finely chopped to taste
• 4 slices toast, without crust, finely crumbled
• 1 teaspoon lemon juice
• salt
• 1 egg white, beaten until stiff

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Instructions

1. Mix all the ingredients for the marinade and brush the meat with them, cover and marinate in the refrigerator for about 1 day.
2. Before preparing the sage crust, remove the meat from the refrigerator. Preheat the oven to 120 degrees, warm an ovenproof plate with it.
3. For the sage crust, let the butter melt in the pan. Sauté shallots and clove of garlic in it. Place in a bowl and mix in the sage, toast and lemon juice.
4. Wipe the pan with kitchen paper and fry the marinated lamb racks with a little salt over medium heat for about 3 minutes. Then brush the top of the meat with some stiffly beaten egg white, carefully mix the remaining egg white into the sage mixture. Then also distribute on top of the meat.
5. When the sage crust is on the meat, fry the rackets for approx. 55 minutes in the middle of the preheated oven. When the core temperature has reached approx. 60 degrees, remove the meat and place the oven on the grill or top heat at 250 degrees. Then bake the meat with the sage crust on top for about 1 minute in the upper half of the oven.