Lamb Carré with Vegetables (Updated - v2)

Attention! Preparation time around 2 hours!
Before cooking, take the lamb out of the fridge about 1 to 2 hours beforehand and 60 g butter (put in a medium bowl) 20 minutes beforehand.

It goes very well with rösti (make it yourself or I find the ones from McCain surprisingly good). I'm using frozen roestis here - it's best to cook them in a small or medium pan with a little butter (I don't find them so good with oil).

Preparation You'll need: A medium sized bowl A large pan with lid for the vegetables A large frying pan to sear the lamb carré pieces
Ingredients for the Carrés (for 2 persons) 2 Lamb Carré each with 7 or 8 bones, around 800 g 40 g breadcrumbs 8 g finely grated Parmesan cheese 60 g butter, at room temperature! 4-5 cloves of garlic 2 twigs rosemary ½ bunch thyme 3 to 4 twigs parsley 7 large leaves of sage Salt and pepper Sunflower oil
Ingredients side dish (for 2 persons) 1 long thin courgette (or one half each in green and yellow) 2 medium-sized carrots 10 to 12 cocktail or cherry tomatoes 2 to 3 cloves of garlic Salt and pepper A good deal of olive oil If you like: Rösti (3-5 pieces, the ones from McCain are good)
1) Roast the Carré If needed, remove tendons and skin from the Carrés. Cut the racks into pairs. Heat up sunflower oil in pan and sear the Carrés very hot on all sides until nicely brown. Remove from pan, lightly sprinkle salt and pepper, let it cool down.
2) Herb butter Pluck all herbs, and chop very fine with 4 to 5 cloves of garlic. Grate 8 g parmesan cheese. Put the herbs, Parmesan cheese, 40 g breadcrumbs and 60 g butter (room temperature) into a medium sized bowl. Season with salt (3 or 4 pinches) and pepper. Knead the ingredients well until you get a homogenious dough. Form a ball and place in refrigerator.
3) Prepare the vegetables Cut 1 or 2 carrots and the courgette into thin slices - you could take a potato peeler for that. Leave the 6 to 8 cherry tomatoes as they are. Chop the 2 to 3 cloves of garlic.
4) The Rösti Slowly fry 3 to 5 Rösti in 1-2 Tbsp of butter in a medium pan at medium heat. That will take its time and they should be ready around the time the rest is done, too. In the meantime continue with the rest...
5) Preparing the Carrés for the oven and frying them Preheat oven at 150℃. Place the carrés on a baking tray and carefully cover the meat in herb butter, around 2 or 3 millimetres thick. Place the lamb into the oven (middle rack) and fry for approx. 9 minutes (large racks with approx. 500 g: 11-12 minutes). After that switch to top grill at around 250℃ and continue to fry for another 3 to 4 minutes. Make sure that the crust is getting a bit brown, but doesn't burn!
6) Sauté the vegetables Pour a good amount of olive oil into the pan and switch to a medium heat. First add the carrot strips to the pan, cover and simmer for approx. 3-4 minutes. Then add the courgette strips and the garlic. Continue to simmer gently, possibly even reducing the heat to low. This should take about 10 to 15 minutes. Turn the vegetable stripes from time to time. It should be done around the same time as the previous section - the lamb in the oven. 1 or 2 minutes before the end, add the small tomatoes. Check a piece of carrot in the end, it should be soft, but still "al dente". Add a bit salt and place the pan with the veggies on the side until everything's ready.