Roast Rack of Lamb Provencal

By á-2421

Ingredients

• 1 Tbsp olive oil
• 1 (8 rib) frenched rack of lamb
• salt and freshly ground pepper to taste
• 1/2 cup fresh breadcrumbs
• 1/2 tsp Herbes de Provence
• 2 Tbsp chopped fresh parsley
• 1 medium garlic clove, minced
• 2-3 tsp Dijon mustard
• 1/3 cup red wine
• 3/4 cup beef stock
• 1 Tbsp all purpose flour

Preparation

Step 1

Heat oil in an ovenproof skillet set over medium-high. Season lamb with salt and pepper, and then sear 2 minutes on each side. Set lamb on a plate.

Preheat oven to 400 with rack in the middle. Combine the breadcrumbs, herbes de Provence, parsley and garlic on a plate. Cut the lamb into two pieces, each with 4 ribs.

Brush the top of the lamb with mustard. Dip the mustard coated portion of each lamb rack in the breadcrumb mixture, pressing the crumbs on to help the adhere. Set the lamb, crust side up, back in the ovenproof skillet.

Roast the lamb 21-24 minutes for rare; 24-27 minutes for medium-rare and 29-30 minutes for medium. For rare the centre of the meat should be 125 degrees F. For medium-rare it should read 130 F, and for medium it should read 140 F.

Transfer the lamb to a plate, cover loosely with foil and let rest for 5 minutes.

Meanwhile, drain excess fat from skillet and place on the stovetop over medium-high heat. Add the wine and simmer until reduced by half. Place the stock and flour in a small bowl and whisk until smooth. Add to the pan and simmer until thickened, about 2 minutes. Season with salt and pepper.

To serve, pour a pool of sauce on each of 2 dinner plates. Set the lamb on top of sauce and enjoy.

This recipe can easily be enlarged to feed more people.