Best 6 Rack Of Lamb With Herbes De Provence Recipes

# A Culinary Journey into Rack of Lamb: Provencal Aromas and Global Flavors

In the realm of culinary artistry, few dishes can rival the elegance and appeal of a succulent rack of lamb. This prized cut, often associated with special occasions and celebrations, offers a canvas of flavors that can be painted with a myriad of herbs, spices, and cooking techniques. In this diverse collection of recipes, we embark on a culinary adventure that explores the diverse possibilities of rack of lamb, from the classic French flavors of herbes de Provence to the vibrant spices of North Africa and the bold, smoky essence of the American Southwest.

## Classic French Rack of Lamb with Herbes de Provence:

Prepare to be captivated by the timeless flavors of France with this classic rack of lamb recipe. Herbes de Provence, a harmonious blend of aromatic herbs like thyme, rosemary, and lavender, forms the heart of this dish. Perfectly roasted to retain its delicate pink interior, the lamb is infused with the vibrant notes of garlic, olive oil, and a hint of lemon zest. Whether served as the centerpiece of a romantic dinner or enjoyed at a festive gathering, this recipe promises an exceptional dining experience.

## North African Spiced Rack of Lamb:

Embark on a culinary journey to North Africa with this tantalizing rack of lamb recipe. A vibrant blend of cumin, coriander, paprika, and chili powder dances on your palate, while the addition of preserved lemons and honey lends a sweet and tangy balance. Slow-cooked until fall-off-the-bone tender, the lamb absorbs the rich flavors of the marinade, resulting in a dish that bursts with exotic aromas and flavors. Serve it alongside fluffy couscous or aromatic rice for a truly memorable meal.

## American Southwest Rack of Lamb with Chipotle-Honey Glaze:

Experience the bold and smoky flavors of the American Southwest with this unique rack of lamb recipe. Chipotle peppers, known for their distinctive smoky heat, combine with the sweetness of honey to create a glaze that coats the lamb in a tantalizing layer of flavor. The addition of earthy cumin and oregano adds depth and complexity to the dish. Grilled until perfectly charred on the outside and tender on the inside, this rack of lamb is sure to be a hit at your next barbecue or gathering.

## Conclusion:

Indulge in the delectable world of rack of lamb with these diverse recipes, each offering a unique culinary experience. From the classic elegance of French cuisine to the vibrant spices of North Africa and the bold flavors of the American Southwest, these dishes showcase the versatility and appeal of this prized cut. Whether you prefer a traditional French preparation or are adventurous enough to explore exotic flavors, these recipes provide a culinary journey that will satisfy your taste buds and leave you craving for more.

Here are our top 6 tried and tested recipes!

RACK OF LAMB WITH HERBES DE PROVENCE

Rack of Lamb with Herbes de Provence image

This dish is flavorful and very elegant! The presentation is beautiful and the taste is just amazing!

Provided by Francine Lizotte

Categories Steaks and Chops

Time 30m

Number Of Ingredients 13

Ingredients

LAMB
2 large racks of lamb (about 8 chops each), room temperature
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp olive oil, or as needed
HERB CRUST
1 c panko breadcrumbs
1/4 c parsley, chopped
1/4 c parmesan cheese, grated
1 Tbsp herbes de provence
2 large cloves garlic, pressed
1 Tbsp olive oil, or more as needed
1/4 c dijon mustard, or more as needed

Steps:

1. Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
2. Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
3. After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xzMSdewSddI

RACK OF LAMB WITH GARLIC AND HERBS

Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Provided by Shelley Wiseman

Categories Lamb Herb Roast Summer Gourmet Easter Spring Meat Entertaining

Yield 8 servings

Number Of Ingredients 15

Ingredients

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

Brown lamb:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Transfer racks to a small (13- by 9-inch) roasting pan.
Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
Cut each rack into 4 double chops.

PROVENçAL RACK OF LAMB

Provençal Rack of Lamb image

Provided by Shelley Wiseman

Categories Lamb Potato Tomato Quick & Easy Dinner Rack of Lamb Spice Fall Pan-Fry Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Steps:

Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

CRISPY RACK OF LAMB WITH HONEY AND MASCARPONE

Crispy Rack of Lamb with Honey and Mascarpone image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 (1 to 1 1/2 pounds each) racks of lamb, trimmed, with 1/4-inch of fat left on meat
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tablespoons herbs de Provence
1/2 cup creme fraiche
3 tablespoons honey
3/4 tablespoon ground cumin
2 tablespoons chopped fresh mint leaves
1/2 cup mascarpone cheese, at room temperature
Kosher salt and freshly ground black pepper

Steps:

For the lamb: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the olive oil on both sides of the lamb. Season with salt, pepper and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.
For the sauce: In a small bowl, combine the creme fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste.
Cut the lamb between the bones into individual chops and serve with the sauce.

RACK OF LAMB WITH HERBES DE PROVENCE

Rack of Lamb With Herbes De Provence image

This dish is flavorful and very elegant! The presentation is beautiful and the taste is just amazing! VIDEO https://www.youtube.com/watch?v=xzMSdewSddI

Provided by CLUBFOODY

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large racks of lamb, room temperature (about 8 chops each)
1/2 teaspoon sea salt, ground (to taste)
1/2 teaspoon black pepper (to taste)
1 1/2 tablespoons olive oil (as needed)
1 cup panko breadcrumbs
1/4 cup parsley, chopped
1/4 cup parmesan cheese, grated
1 tablespoon herbes de provence
2 garlic cloves, pressed
1 tablespoon olive oil (as needed)
1/4 cup Dijon mustard (or more as needed)

Steps:

Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.

Nutrition Facts : Calories 222.9, Fat 12.3, SaturatedFat 2.6, Cholesterol 5.5, Sodium 763.1, Carbohydrate 21.4, Fiber 2, Sugar 1.9, Protein 6.9

PISTACHIO CRUSTED RACK OF LAMB

Pistachio Crusted Rack of Lamb image

The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Chops

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
⅔ cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 10.3 g, Cholesterol 164.4 mg, Fat 39.8 g, Fiber 2.3 g, Protein 53.1 g, SaturatedFat 13.6 g, Sodium 651.7 mg, Sugar 1.8 g

Tips:

Choose the right rack of lamb: Look for a rack of lamb that is well-trimmed and has a good amount of marbling. This will help ensure that the lamb is tender and flavorful.
Prepare the lamb properly: Before cooking, remove the chine bone from the rack of lamb. This will make it easier to carve the lamb after it is cooked.
Season the lamb generously: Lamb is a flavorful meat, but it can benefit from a generous seasoning. Use a combination of salt, pepper, and herbs de Provence to create a flavorful crust on the lamb.
Cook the lamb to the desired doneness: Lamb can be cooked to a variety of donenesses, from rare to well-done. The best way to cook lamb is to use a meat thermometer to ensure that it is cooked to your desired doneness.
Let the lamb rest before carving: After the lamb is cooked, let it rest for a few minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb.

Conclusion:

Rack of lamb is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can cook a rack of lamb that is perfectly cooked and bursting with flavor.