Provencal Herb Crusted Lamb Rack
Ingredients:
- 2 racks of lamb (16 chops)
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 3 cloves garlic, minced
- 4 tablespoons Dijon mustard
- 5 tablespoons fine bread crumbs
- 3 tablespoons olive oil
- A handful of fresh rosemary and thyme, finely chopped
Nutritional information (Per serving):
- Calories: 497 kcal
- Protein: 34 g
- Fat: 35 g
- Carbs: 7 g
Instructions:
- Preheat the oven to 400°F (205°C).
- Season both sides of the lamb rack with salt and pepper.
- In a small bowl, mix together the minced garlic and mustard. Spread the mixture over the lamb rack.
- In another bowl, mix the bread crumbs, chopped herbs, and olive oil. Stick this mix onto the mustard layer on the lamb chops.
- Place the racks fat-side-up on a roasting tray. Make sure the racks curve downwards.
- Cook for about 20-25 minutes for medium-rare (check it by inserting a meat thermometer in the thickest part – it should read 145°F), or cook longer to your desired level of doneness.
- Allow the lamb rack to rest in a warm place for about 10 minutes before slicing.
Plating:
Carefully slice the Provencal Herb Crusted Lamb Rack between the bones for individual chops. Arrange these elegantly on a minimalist white plate. The lamb chops should form a tipi or fan shape, highlighting the beautiful herb crust. Garnish with a sprig of fresh rosemary or thyme for a pop of color – this also hints at the flavors within. Beside the lamb, serve a light salad or a medley of grilled vegetables to offset the richness, and to add varying textures and colors to the presentation. The result should be rustic yet sophisticated, a dish that is as pleasing to the eye as it is to the palate.