Herbs de Provence plus a Rack of Lamb seems to always equal classic Provence. No matter the season, this flavorful combination consistently transports us to the beautiful place of vineyards, olive groves, lavender fields, and the Côte d’Azur. Pair this with a Côtes du Rhône, Rosé, or a white Viognier, and you can take yourself on a fabuleuse mini vacanses!
We especially like this technique of creating a crust on the outside of the lamb medallions using both Dijon mustard and Herbs de Provence. The benefit is threefold, as it seals in the juices and offers a great layer of flavor and texture. We’ve served this with a variety of sides depending on the occasion. Some of our favorites include: potatoe-cauliflower purée, simple buttered peas with chopped mint, green or white asparagus, a mixed vegetable sauté, herbed fingerling potatoes, or just a simple salad. You don’t need much more with this flavorful rack of lamb as the star of the show.
Provençal Roasted Rack of Lamb
Ingredients
- 2 Racks of Lamb (4 chops per person) About 3-3 1/2 lbs. total
- 2 Tbsp Olive Oil
- Salt & Pepper
- 2 Tbsp Dijon Mustard Or, enough to coat the meat
- 3 Tbsp Herbs de Provence Or, enough to coat the meat
Instructions
- Heat oven to 400°
- Trim the Rack of Lamb: Remove the fat cap and the sinew, (the silver-skin membrane)“French” each of the rib bones by cutting down the side of each bone to remove the fat, going down to the meat medallion. (You can also ask your butcher to do this for you.)
- Season each Rack of Lamb on all sides with salt and pepper.
- Using an oven-proof skillet-large enough to hold both racks- Heat the Olive Oil over high heat, until the oil is slightly “shimmering”. Sear each Rack of Lamb on the meat-side first, for about 2 minutes, then sear the bone-side of the Rack of Lamb for another 2 minutes. Finally, sear the ends for 1-2 minutes. Remove the racks from the heat and allow to rest on a board for about 5 minutes.
- Coat the Lamb on all sides with the Dijon Mustard, spreading it evenly all over the meat. Sprinkle the Herbs de Provence over the mustard, pressing as you go so that the herbs adhere all over the meat.
- Using the same oven-proof skillet, heat the pan over high heat. Place in the 2 racks of Lamb, meat-side up. Place into the oven. Roast for 5 minutes, then turn the oven down to 400°F, and continue to roast for another 10-12 minutes for medium rare, 15 minutes for medium. Temperature should read 130° when you pull it from the oven, as it will continue to cook as it rests. Loosely cover with foil, and allow to rest for 5 minutes. Carve into single or double chops. We like to mix the meat juices with a little extra mustard for a nice sauce.
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