Rack of Lamb with Herbes de Provence

Rack of Lamb with Herbes de Provence

Servings: 4

Ingredients:

For the Lamb:

2 large racks of lamb (about 8 chops each), at room temperature

Ground Himalayan sea salt, to taste

Freshly ground black pepper, to taste (mixed peppercorns recommended)

1 1/2 tbsp olive oil (or as needed)

For the Herb Crust:

1 cup Panko® breadcrumbs

1/4 cup fresh parsley, chopped

1/4 cup Parmesan cheese, grated

1 tbsp Herbes de Provence (use homemade if available)

2 large cloves garlic, pressed

1 tbsp olive oil (or more as needed)

1/4 cup Dijon mustard (or more as needed)

Instructions:

Preheat the Oven:

Preheat oven to 425°F (220°C).

Season and Sear the Lamb:

Season the racks generously with salt and pepper on all sides, including the ends.

In a cast iron pan over medium-high heat, add oil. When hot, sear the racks on all sides until they are nicely browned.

Initial Roast:

Place the racks in the preheated oven, fat side down, and roast for 8 minutes. Meanwhile, prepare the herb crust.

Prepare the Herb Crust:

In a blender or food processor, combine breadcrumbs, parsley, Parmesan cheese, Herbes de Provence, garlic, and olive oil. Blend until the mixture is moist.

Apply Herb Crust and Final Roast:

Remove the lamb from the oven and brush the racks generously with Dijon mustard.

Press the herb crust mixture onto the racks, coating them evenly.

Return the racks to the oven for an additional 4 minutes, or until the crust is golden and the lamb reaches your preferred level of doneness (125°F for rare, 135°F for medium-rare).

Rest and Serve:

Remove the racks from the oven and let them rest for 10 to 15 minutes before slicing and serving.

Serving Suggestions: Serve with creamy mashed cauliflower, mixed mashed potatoes, or roasted rainbow carrots for an elegant meal. Enjoy this flavorful and aromatic dish for your next special occasion!