Provençal Rack Of Lamb Recipes

EASY PROVENCAL LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

PROVENçAL RACK OF LAMB WITH CRUSHED PEAS

Steps:

• Preparing the peas: Crush the peas in a food processor, using the pulse button. Do not purée them; you need to retain a lot of texture. Transfer the peas to a medium saucepan and stir in the olive oil, chopped herbs, 6 pinches of salt and a pinch of white pepper. Set aside (you will be cooking the peas and adding the lemon juice just before serving). Preparing the breadcrumbs: Crumble the stale bread into the clean food processor and use the pulse button again to process it to crumbs, ensuring that they have a coarse texture and are not powdery (if they are too fine, you will lose the texture). Transfer to a bowl and add the parsley, thyme and rosemary. Stir in the olive oil and season with 2 pinches of salt and a pinch of black pepper. Cooking the lamb: Pre-heat the oven to 190C / 375F / gas mark 5. Season the racks of lamb with two pinches of salt and two pinches of black pepper. On a medium heat, in a large ovenproof frying pan, heat the olive oil and butter. Add the lamb and colour the meat of the fillet for 3-4 minutes. Turn it onto its back (fat side) and colour for 3-4 minutes, until golden brown. Transfer the lamb to the oven and roast for 10 minutes. Finishing the lamb: Remove the lamb from the oven and brush the mustard all over it, avoiding the bones. Press the racks in the Provencal breadcrumbs, so that every part is coated (this can be done 1-2 hours in advance). Return the lamb to the oven and cook for 8 minutes for medium rare. Turn off the oven, leave the door ajar and allow the lamb to rest for 5 minutes so the meat relaxes and becomes tender. Finishing the peas: While the lamb is resting, cook the crushed peas on a medium heat, with a lid on, for 4 minutes. Stir in the lemon juice, then taste and correct the seasoning if necessary. Carve the racks of lamb and serve with the hot crushed peas.

EASY PROVENçAL LAMB

Steps:

• Preheat the oven to 450 degrees.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

RACK OF LAMB PROVENCALE WITH GARLIC CONFIT

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

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

RACK OF LAMB PERSILLADE

Steps:

• Preheat the oven to 450 degrees F.
• Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
• Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
• Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
• Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

RACK OF LAMB

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
• Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

RACK OF LAMB PROVENÇALE

Steps:

• For the breadcrumbs, preheat oven to 80C/175F/Gas ¼ and toast on a baking tray for two hours. Put toasted breadcrumbs into a food processor and add the garlic, salt and freshly ground black pepper. Pulse until you have a sandy-textured mixture, then add the herbs and pulse once more to blend. Drizzle in the olive oil, add more salt and freshly ground black pepper to taste, and set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. Heat half of the oil in a large ovenproof frying pan and fry the lamb bones over a high flame for about seven minutes, or until they are browned all over. Set the pan aside. Heat the remaining oil in another frying pan and fry the lamb over a medium heat for 3-4 minutes on the fat side, then one minute on the meat side or until lightly browned. Place the racks of lamb on top of the browned bones and cook in the oven for 15 minutes. Resting the racks on the bones will allow the air to circulate so they cook more evenly. Remove the racks from the pan and leave to rest for at least 10 minutes. Place the breadcrumbs on a shallow baking tray. Brush the racks all over with the mustard, then press into the breadcrumbs to coat and place on a clean baking tray. The racks can be prepared to this stage up to half a day before serving - cover with a clean tea towel and place in the fridge. To finish the dish, bring the racks of lamb to room temperature if they've been prepared earlier and kept in the fridge. Preheat the oven to 190C/375F/Gas 5. Cook the lamb in the oven for 15 minutes, then let rest for 10 minutes. Gently reheat the ratatouille if it has been made in advance and place on warmed serving plates. To serve, divide each rack into two pieces and place on top of the ratatouille. Alternatively, separate each rib, arrange on a large flat dish and serve the ratatouille in a bowl alongside.