Rack Of Lamb With Herbes De Provence Recipes

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.
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Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

Steps:

• 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.
• Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Steps:

• Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
• Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.