Lammrücken mit Kräuterkruste (Saddle of Lamb with Herbs Crust)

A tasty roast lamb dish for today's dinner.  The crust is made of chopped parsley, breadcrumbs, melted ghee and minced garlic.  Of course, any kind of herbs i.e. thyme, rosemary, etc. may be used according to your preference.

Ingredients (serves 4):
1.5 kg Lammrücken (saddle of lamb)
1 tbsp mustard (with herbs flavour or plain)
2 pips garlic, to be peeled and minced
30 g ghee (butter or Butterschmalz), to be melted

30 g breadcrumbs
45 g ghee (butter or Butterschmalz), to be melted
1 pip garlic, to be peeled and minced
3 tbsp chopped parsley
salt & pepper to taste

1 kg waxy potatoes (festkochende), to be peeled
1 tbsp chopped parsley
1 pip garlic, to be peeled and minced

Method:
In a medium-sized pot, boil potatoes and water with a little salt for 10 minutes. Remove from heat and drain.

Remove fat from lamb and made a few deep cuts in order that the meat retains the mustard flavour.  In a small bowl, add mustard and minced garlic.  Mix well to a paste. Season meat with salt and freshly ground black pepper.

Rub garlic/mustard paste onto meat and arrange in a baking pan.  In a small pot, heat 30 g ghee to a smoking point.  Pour over meat and bake in a preheated fan oven at 200° C for 10 minutes.

Then, add half-cooked potatoes to baking pan and bake for a further 10 minutes.  Turn over the potatoes regularly.

In a bowl, add 45 g melted ghee, breadcrumbs, minced garlic, chopped parsley, salt and freshly ground pepper to taste.

Spread mixture onto meat and bake for another 15 minutes.

Then, sprinkle remaining parsley and minced garlic over potatoes.  Bake for another 5 minutes before removing from oven.

Remove roasted potatoes to a serving bowl.

Serve lamb sliced with roasted potatoes and steamed vegetables i.e. broccoli.  To prepare the gravy, pour the roast oil (without residue) into a small pot.  Add 200 g fresh cream and bring to a slight boil. Season with salt & freshly ground black pepper to taste.  Thicken the gravy by adding a mixture of cornflour and water, if preferred.

Bon Appetit!