Lambcarre Provencale
Elevate your next dinner party with the refined elegance of Lambcarre Provençale, a French-inspired centerpiece that's as flavorful as it is stunning. This recipe features a tender rack of lamb, beautifully enrobed in a fragrant herb crust made with fresh rosemary, thyme, parsley, and Dijon mustard. A golden layer of buttery breadcrumbs adds a delightful crunch, perfectly complementing the succulence of the lamb. Searing the meat first locks in its juices, while a quick roast in the oven ensures a juicy, melt-in-your-mouth texture. Ready in under an hour, this show-stopping dish is ideal for special occasions or gourmet weeknight dinners. Serve with roasted vegetables or a creamy potato gratin for a meal that’s nothing short of extraordinary. Keywords: Lambcarre Provençale recipe, herb-crusted lamb rack, elegant dinner party dish, French-inspired lamb.
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Recipe Information
Ingredients
- 1 piece rack of lamb (8 ribs, frenched)
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Dijon mustard
- 1 cup breadcrumbs
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat from the lamb rack and season it with sea salt and freshly ground black pepper on all sides.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until browned. Remove the lamb and set aside.
In a small bowl, mix the minced garlic, rosemary, thyme, parsley, Dijon mustard, and the remaining 1 tablespoon of olive oil to create a herb paste.
Brush the seared lamb rack evenly with the herb paste.
Press the breadcrumbs onto the lamb, ensuring an even coating over the herb paste.
Drizzle the melted butter over the breadcrumb crust to help it crisp up during cooking.
Place the lamb rack in the skillet (or transfer to a roasting pan if needed) and roast in the preheated oven for 20-25 minutes for medium-rare, or adjust cooking time based on your preferred doneness level (use a meat thermometer for accuracy: 125°F/52°C for medium-rare, 135°F/57°C for medium).
Remove the lamb from the oven and let it rest for 5-10 minutes, tented loosely with aluminum foil, allowing the juices to redistribute.
Slice the rack into individual chops and serve warm.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
