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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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Passive time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Author:
Francine Lizotte
Course:
Main Course
Cuisine:
Fusion
Keyword
Dairy Free, Dinner Party, Easter, Elegant Cuisine, Holidays & Events, Lamb, Low Sodium, Quick & Easy
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.