Step 1

Dice the garlic. Then cut the thyme and rosemary very fine and mix together. Add 1 tablespoon of oregano.

Step 2

Take a small knitting needle (or large needle) and tie the rack of lamb together with the inside outwards. Go just behind the first bone on both sides (see photos). Put a firm / double knot so that it can not come loose. Best is a Butcher’s Knot. Check how that works on YouTube. Rub the outside, bottom and side well with the herb mixture.

Step 3

Heat the BBQ up to 150 degrees indirect. Meanwhile, mix the remaining amount of the herb mixture with 25 grams of breadcrumbs and 1 teaspoon of pepper and 1 teaspoon of salt. Mix well and mix it with the ground veal. Press the ball through the top in the crown to about 1 cm below the edge.

Step 4

Place the crown on the BBQ and cook for 75 minutes. As a side dish you can make baked potatoes. Wrap 2 potatoes in aluminum foil and place them next to the crown. An hour is enough for the potatoes. Prepare some crème fraîche and cut a pepper very thin.

Place the crown on the BBQ and cook for 75 minutes. As a side dish you can maked puffed potatoes. Wrap 2 potatoes in aluminum foil and place them next to the crown. An hour is enough for the potatoes. Prepare some crème fraîche and cut a pepper very thin.

Step 5

The core temperature in the rack of lamb should be about 60 degrees (medium) after 75 minutes. It is important to check this before removing the rack of lamb from the BBQ. Rack of lamb is medium-rare at 55 degrees, but then there is the risk that the ground veal is not yet thoroughly cooked.

When the crown of lamb is finished, we will prepare the plate. Cuts pie slices from the rack of lamb. Do this carefully so that the veal does not come off the rack of lamb. Place the slice on its side on the plate. Serve with the baked potato and some crème fraîche with grated lemon and finely chopped red pepper. Enjoy your meal!