Rack of Lamb with Herbes de Provence
I don’t have a “routine” type of personality. The rare time I’ve had a 9 to 5 job, I was the first getting to work early and many times, leaving late so I could have some flexibility with my schedule and take some extra time off 🚤. I hate “structure” and have no problem working 12 to 15 hours a day.
I’ve always enjoyed my entrepreneurial positions. I work very well alone, extremely self-disciplined and self-motivated. I’m detail-oriented and very well-organized. I don’t need someone to tell me what to do as I can see 👀 the work that has to be done. OMG! It sounds like I’m applying for a job here, lol!
Back to my nonconformist personality…
Every Easter 🐰, I like to change my menu. It can be Veal Ossobuco, Brown Sugar Mustard Glazed Ham, Spanish Paella, Roast Duck with Marmalade Glaze, Braised Beef Short Ribs with Sherry & Shiitake, Bouillabaisse à la Marseillaise, Blanquette de Veau, Stuffed Pork Tenderloin, Coq au Vin, or this one… Rack of Lamb with Herbes de Provence!
Oh my! Oh my! This is INCREDIBLE 😍! This Rack of Lamb with Herbes de Provence is magnificent! Cooked perfectly with a beautiful taste from the herbs, this is a great dish to serve on any special occasion. I like to serve it with Creamy Mashed Cauliflower or Mixed Mashed Potatoes, and either a side of Roasted Rainbow Carrots, Sautéed Broccolini, or Vegetable Tian. Some may enjoy Mint Jelly along with it – I prefer mine as is because it’s absolutely delicious without adding anything else.
What makes this dish so spectacular is the herb blend. I use my homemade Herbes de Provence that I posted last month. I also add more ingredients like fresh parsley, garlic 🧄, cheese and breadcrumbs.
Restaurant quality, this is a dish you’ll want to present at your next dinner party. This Rack of Lamb with Herbes de Provence is so elegant 🥰, your guests will definitely be pleased with not only the presentation but also the unbelievable flavor as well!
Bon Appétit!🍽
NOTE: If you want them rare, the internal temperature should read 125ºF and 135ºF for medium rare.
Check out these other delicious lamb recipes…😀
– Lancashire Hotpot
– Lamb Keema
– African Lamb Tagine
– Mediterranean Leg of Lamb
– Lamb Kofta with Yogurt Sauce
– Lamb Chops with Balsamic & Red Wine Reduction
– North African Merguez
– Greek Dolmades with Avgolemono Sauce
– Turkish Kebabs
and for even more elegant recipes 🍲, click on this link… Recipe Category • Elegant Cuisine
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Rack of Lamb with Herbes de Provence
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Ingredients
LAMB
- 2 large racks of lamb (about 8 chops each), room temperature
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil, or as needed tips & tricks
HERB CRUST
- 1 cup Panko® breadcrumbs
- 1/4 cup parsley, chopped tips & tricks
- 1/4 cup Parmesan cheese, grated
- 1 tbsp. Herbes de Provence see Recipe
- 2 large cloves garlic, pressed
- 1 tbsp. olive oil, or more as needed
- 1/4 cup Dijon mustard, or more as needed
Directions
LAMB
- Preheat oven to 425ºF.
- Season the racks very well with salt and pepper on all sides including the ends.
- In a cast iron pan over medium-high heat, add oil. When it gets hot, sear the racks on all sides until nicely browned.
- Transfer to the preheated oven, fat side down, and roast for 8 minutes. Meanwhile, make the herb crust.
- When the time is up, remove the racks of lamb from the heat and immediately brush on the Dijon mustard.
- Coat the racks in the herb crust mixture. Transfer back to the oven for 4 minutes.
- Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.
HERB CRUST
- In the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
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