Rack Of Lamb With Herbes De Provence Recipes

RACK OF LAMB WITH HERBES DE PROVENCE

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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LAMB STEW WITH HERBES DE PROVENCE

Steps:

• Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
• To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
• Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
• Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
• Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

PISTACHIO CRUSTED RACK OF LAMB

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.

GRILLED LEG OF LAMB RUBBED WITH HERBES DE PROVENCE

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.