Carré d'agneau a la Provençale - Lamb Provencal


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


  1. Preheat oven to 525∞F.
  2. 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.
  3. Remove the skillet from heat, add bread crumbs, thyme, rosemary, parsley, salt and pepper to taste.
  4. Stir in egg then mustard. Stuffing should hold together in soft mounds.
  5. Spread the remaining oil in a roasting pan, add the lamb and turn to coat on all sides.
  6. Roast for 9 minutes, turning once so that the lamb browns on both sides. Remove from oven.
  7. 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.
  8. Remove from oven, turn broiler to med-high and broil for about 3 minutes or until crust turns golden brown.
  9. Transfer to a warm platter and let sit in 200∞ oven for 5 minutes before carving.

To serve:

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.

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