A specialty of the Kronenhalle, Zurich, Switzerland (taken from the Galloping Gourmet) For Zaar World Tour II '06
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon thyme
- 4 teaspoons dry mustard
- 2 (2 lb) lamb racks, trimmed, outer skin scored diagonally, meat cut out from between ribs
- 1⁄4 cup flour, to dust
- 1 garlic clove, slivered
- 1 tablespoon kosher salt, to taste
- 2 teaspoons ground pepper, to taste
- 1 lb potato, peeled and placed in cold water to cover
- clarified butter
- 1⁄8 cup white breadcrumb
- Preheat oven to 400 degrees F.
- Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts.
- Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.
- Drain potatoes well and cut into 1/2-inch slices.
- Lightly coat large ovenproof frying pan with clarified butter and heat well.
- Add potatoes and cook until golden brown, about 9 minutes.
- Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes.
- Dust lamb with bread crumbs and roast another 30 minutes.
- Remove meat from oven, drain off fat and place meat on heated serving platter.
- Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown.
- Arrange potatoes around meat to serve.