Rack of Lamb with Herbes de Provence
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I don’t have a “routine” type of personality. The rare times I’ve had a 9 to 5 job, I was the first to get to work early and many times, I left 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, am 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!
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

Rack of Lamb with Herbes de Provence

This Rack of Lamb with Herbes de Provence is flavorful and very elegant. The presentation is beautiful and the taste is just amazing!
4.97 from 28 votes
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Servings 4

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Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Total Time 30 minutes

Ingredients
  

LAMB

  • 2 large racks of lamb (about 8 chops each), frenched, room temperature and pat dry
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 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 tips & tricks
  • 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.
  • In a cast iron pan over medium-high heat, add oil. When it gets hot, sear the racks on all sides until nicely browned.
  • 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, cover loosely with foil, and let them rest for 10 to 15 minutes before slicing & serving.

HERB CRUST

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