A lamb recipe from Provence for Rack of Lamb roasted with a mustard, rosemary and thyme crust.
- 3 lb. (8 ribs) rack of lamb, frenched
- 3 Tablespoons of olive oil
- 2 shallots, finely chopped
- 2 large garlic cloves, very finely chopped
- 1/2 -1/3 cup of soft dry bread crumbs
- 1/4 teaspoon of ground thyme
- 1/2 teaspoon of ground rosemary
- 2 Tablespoons of finely chopped parsley
- 1 egg, lightly beaten
- 2 Tablespoons of Dijon mustard
- salt & freshly ground pepper
- Preheat oven to 525∞F.
- Heat 2 tablespoons of oil in a skillet and add the shallots and garlic. Cook for 2 minutes, do not allow the vegetables to color.
- Remove the skillet from heat, add bread crumbs, thyme, rosemary, parsley, salt and pepper to taste.
- Stir in egg then mustard. Stuffing should hold together in soft mounds.
- Spread the remaining oil in a roasting pan, add the lamb and turn to coat on all sides.
- Roast for 9 minutes, turning once so that the lamb browns on both sides. Remove from oven.
- Spread the stuffing over the fat side of the meat. Return to oven and roast for 8 minutes for rare (internal temp: 130-135∞). Cook an additional 5 minutes for well-done.
- Remove from oven, turn broiler to med-high and broil for about 3 minutes or until crust turns golden brown.
- Transfer to a warm platter and let sit in 200∞ oven for 5 minutes before carving.
Carve roast into 8 chops and arrange on a platter to serve. Goes very well accompanied by tomatoes provenaal. To make the tomatoes: make a another batch of the stuffing, cut 2 tomatoes in half, arrange in an oiled baking dish. Spread the stuffing on the tops and bake at 400∞ for 10-15 minutes, then broil for 1 minute. They may be served at room temperature.