Rack of lamb with almond parsley crust

Name: rack of lamb with almond parsley crust
Cook time: 20 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplant; 4 sweet potato; 2 el traditional olive oil; 90 g unroasted almonds; 50 g Japanese breadcrumbs; 20 g fresh flat parsley; 1 el coarse Zaanse mustard; 1 medium sized egg; 750 g party favorite lamb rack

Rack of lamb with a crust of almonds, parsley, mustard and egg with roasted potato and eggplant

Ingredients

Kitchen Stuff

1 baking paper
1 food processor
1 baking dish (20 x 30)

Directions

Preheat the oven to 200 ° C.
Peel the potatoes. Cut the aubergine and the potatoes in thin slices lengthwise. Mix with the oil and place on a baking sheet covered with parchment paper.
Bake for about 45 minutes in the oven. Scoop occasionally. Meanwhile grind the almonds in the food processor.
Add the breadcrumbs, parsley, mustard and egg and grind to a thick paste. Add pepper and possibly salt.
Spread the almond mixture over the top of the lamb.
Place the meat with the crust in an oven dish and bake for about 25 minutes in the oven with the eggplant and potato.
Remove the meat from the oven and let it rest for 5 minutes. Serve with the eggplant and potato.