Slices of Lamb with Herb Crust

Pluck thyme, oregano and parsley leaves from the stems, put a few leaves aside, chop the rest. Press the garlic clove through a press.

Mix olive oil with vinegar, pepper, 1 tbsp. finely grated lemon zest, add chopped kitchen herbs and garlic.

Spread one-third of the oil-kitchen herb mixture in a gratin dish. Cut lamb into 1/2-inch-thick slices and place overlapping in dish. Sprinkle salt on top. Spread another third of the oil-kitchen herb mixture on top. Cover the give and cook for half an hour.

Remove the crust from the toast and crumble finely. Mix remaining spice mixture with bread, sprinkle over meat. put give in preheated oven.

Circuit:

200 to 220 degrees , middle rack.

160 to 180 °C , convection oven

15 to 20 min.

Garnish with the reserved herbs.

Serve with a leaf salad and garlic baguette or white bread.

65 min

from Hamburgische Electricitätswerke Ag

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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