Rack of lamb with boiled potatoes.

Preparation

1. Crush garlic. Cut tomatoes into strips. Mix both with mustard and a little pepper. Rub racks with it. Cover and marinate in the refrigerator for approx. 2 hours.
2. Preheat oven to 180 °C. Mix salt, and egg white and remaining pepper. Pour half of it into an ovenproof dish to a height of 2 cm. Spread potatoes on top. Pour remaining egg white and salt mixture on top until everything is covered. Bake in the oven for about 45 minutes.
3. Wipe marinade from racks, set aside. 20 minutes before the end of cooking potatoes salt meat, fry in oil for 5 minutes all around. Place on a baking sheet. Place meat in the oven and roast for approx. 15 minutes (core temperature 60 °C = pink). Deglaze the roast with gravy. Add marinade set aside, simmer sauce for a few minutes. Season to taste with salt.
4. Remove lamb racks from oven and wrap in aluminum foil for about 5 minutes. Meanwhile, break open salt crust, carefully lift out potatoes. Brush off salt residues. Arrange potatoes and racks. Pour sauce over meat.