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Rack of Lamb




Source of Recipe


Internet


List of Ingredients




4 skinless, boneless chicken breasts halves (12 ounces)

2 racks of lamb, trimmed (7 to 9 ribs, about1 1/2 pounds each)
salt and white pepper
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence*
2 garlic cloves, finely chopped
1/2 cup fresh bread crumbs
2 tablespoons butter, melted



Recipe



Remove all fat from the racks of lamb. Sprinkle with salt and pepper. In a small bowl, combine the mustard, herbes de Provence, and garlic. Spread half of the mustard mixture evenly over the meaty side of each rack. Top each with half of the bread crumbs.

Pre-heat the oven to 425 degrees. Place the racks of lamb on a broiler pan, or on a meat rack in a baking dish. Intertwine the rib bones of the two racks to support them in an upright position. Spoon some of the melted butter over the bread crumb topping. Roast to an internal temperature of 135 degrees for medium-rare and 140 degrees for medium, 25 to 30 minutes. Remove the racks from the oven, place them on a warm plate and cover loosely with aluminum foil. Let rest for 10 minutes. To carve, slice between each rib into individual chops. Serve immediately. Serves 4.

Herbes de Provence*

1 tablespoon each, dried rosemary, dried thyme, dried marjoram, dried oregano, dried basil, dried summer savory.
2 teaspoons dried lavender blossoms (optional)

Using a mortar and pestle, coarsely crush the rosemary and thyme. Combine with the remaining herbs, and lavender blossoms, if desired. Store the herb blend in a small jar with a tight-fitting lid. Makes about 1/3 cup.