Best Rack Of Lamb With Herbes De Provence Recipes

Provençal Rack of Lamb image

Provided by Shelley Wiseman

Yield Makes 2 servings

Number Of Ingredients 9

2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Steps:

Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

Rack of Lamb Provencale With Garlic Confit image

Provided by TOOLBELT DIVA

Categories Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 head garlic
2 tablespoons butter
2 lamb racks, 8 chops each
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 tablespoons fresh parsley, chopped
1/2 cup fresh breadcrumb
2 tablespoons extra virgin olive oil
salt and pepper
1/2 cup red wine
1 tablespoon sherry wine or 1 tablespoon apple cider
1/4 teaspoon sugar
1 cup chicken stock
1/2 cup unsalted butter
1 tablespoon fresh parsley, chopped

Steps:

To Make Garlic Confit:.
Separate garlic into cloves. Slice root end off each clove but do not peel.
Place in saucepan, cover with water and bring to boil.
Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
To Pepare the Lamb Racks:.
Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
Preheat oven to 400 deg. F.
Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
To Make Sauce:.
In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
To Serve:.
Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
Serve with roasted potatoes and vegetables.
Open your bottle(s) of wine, pour liberally, and enjoy!

Rack of Lamb with Herbes de Provence image

Provided by Francine Lizotte

Time 30m

Number Of Ingredients 13

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
HERB CRUST
1 c panko breadcrumbs
1/4 c parsley, chopped
1/4 c parmesan cheese, grated
1 Tbsp herbes de provence
2 large cloves garlic, pressed
1 Tbsp olive oil, or more as needed
1/4 c dijon mustard, or more as needed

Steps:

1. Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
2. Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
3. After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat 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.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xzMSdewSddI