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, Holiday Turkey, 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 my Mixed Mashed Potatoes, and either a side of Roasted Rainbow Carrots, Sautéed Broccolini, Vegetable Tian or Green Beans with Chili-Orange Oil. 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 or 135ºF for medium rare.
Check out these other delicious lamb recipes…
– Lamb Keema
– African Lamb Tagine
– Mediterranean Leg of Lamb
– Lamb Kofta with Yogurt Sauce
– Lamb Chops with Balsamic & Red Wine ReductionNorth 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 sea 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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