Try Cyril Lignac's herb-crusted rack of lamb and paillasson potatoes for Christmas

Make a herb-crusted rack of lamb for Christmas thanks to advice from Cyril Lignac in Tous en Cuisine. Here is the recipe.

For Christmas , would you like to test a recipe with a meat that changes? Why not try the square recipe lamb in a herb crust from Cyril Lignac . In All in the Kitchen, the chef suggests accompanying it with doormat apples. Here's how to prepare them.

The ingredients for Cyril Lignac's herb-crusted rack of lamb

To achieve this herb crusted rack of lamb recipe Cyril Lignac , you will need few ingredients. Here are which ones:

• 1 rack of lamb, 8 to 12 ribs
• 3 tbsp. purple mustard$
• 1 tbsp. chopped parsley
• 1 tbsp. chopped tarragon
• 1 tbsp. finely chopped chives
• 25g demi-sel beurre
• fleur de sel
• Olive oil
• Fine salt and ground pepper

For the doormat apples:

• 3 apples ground grated like carrots and rinsed
• 100g of butter
• 1 tbsp. chopped parsley
• 1 tbsp. cornstarch
• sel end

Preparing the rack of lamb in a herb crust by Cyril Lignac

Ready to cook? Here's how to prepare the rack of lamb in a herb crust and Cyril Lignac's paillasson potatoes as in All in the Kitchen :

• In a bowl, pour the grated potatoes with the chopped parsley and a little fine salt, add ½ tsp. cornstarch. In a 22 cm diameter frying pan, pour half the butter, let melt. Add the grated cheese to a thickness of 2 cm. Leave to brown then invert onto a plate, place the white side in the pan with the rest of the butter and cook gently after browning. Check for doneness with the tip of a knife.
• Preheat the oven to 190°C. In a hot pan, pour a few drops of olive oil. Season the rack of lamb and brown it on all sides, add a knob of butter. Remove to plank and remove rind. Coat the back with mustard and paste the herbs and place in an oven dish. Bake for 20 minutes.
• Take out of the oven and leave to rest for 10 minutes then cut the apple paillasson in 8 and the square by ribs. Serve 2 ribs on the potato doormat per person, sprinkle with fleur de sel.

This is an original way to serve lamb! One more Christmas recipe from Cyril Lignac unveiled in Tous en Cuisine.