Entrée: France – Carré d’Agneau à la Provençale (Rack of Lamb Provençale)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 10 min

Total 43 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (8-rib) rack of lamb, frenched, about 1.5 lb (680 g)
2 tbsp (30 ml) olive oil
3 cloves garlic, minced
2 tbsp (30 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh rosemary, finely chopped (or 1 tsp (5 ml) dried)
1 tbsp (15 ml) fresh thyme leaves
3 / 4 cup (75 g) fresh breadcrumbs
1 / 2 tsp (2.5 ml) salt
1 / 4 tsp (1.25 ml) black pepper
1 egg, lightly beaten

Show original ingredient measurements

1 (8-rib) rack of lamb, frenched, about 1.5 lb (680 g)
2 tbsp (30 ml) olive oil
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves
3 / 4 cup (75 g) fresh breadcrumbs
1 / 2 tsp salt
1 / 4 tsp black pepper
1 egg, lightly beaten

Instructions

1. Preheat oven to 425°F (220°C). Pat the rack dry and season lightly with salt and pepper.
2. In a bowl combine garlic, parsley, rosemary, thyme, breadcrumbs and beaten egg to form a paste (add a little oil if needed).
3. Heat oil in a skillet and sear the rack, fat side down, until browned (2–3 minutes).
4. Remove from heat, press the breadcrumb-herb mixture onto the fatty side of the rack to form a crust.
5. Roast in the oven until the internal temperature reaches 125–130°F (51–54°C) for medium-rare (about 12–18 minutes).
6. Rest 10 minutes, slice between ribs, and serve so the herb crust remains intact on each chop.