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!
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 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.
- 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
- In the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.