RACK OF LAMB PROVENÇALE
Steps:
- For the breadcrumbs, preheat oven to 80C/175F/Gas ¼ and toast on a baking tray for two hours. Put toasted breadcrumbs into a food processor and add the garlic, salt and freshly ground black pepper. Pulse until you have a sandy-textured mixture, then add the herbs and pulse once more to blend. Drizzle in the olive oil, add more salt and freshly ground black pepper to taste, and set aside. For the lamb, preheat the oven to 190C/375F/Gas 5. Heat half of the oil in a large ovenproof frying pan and fry the lamb bones over a high flame for about seven minutes, or until they are browned all over. Set the pan aside. Heat the remaining oil in another frying pan and fry the lamb over a medium heat for 3-4 minutes on the fat side, then one minute on the meat side or until lightly browned. Place the racks of lamb on top of the browned bones and cook in the oven for 15 minutes. Resting the racks on the bones will allow the air to circulate so they cook more evenly. Remove the racks from the pan and leave to rest for at least 10 minutes. Place the breadcrumbs on a shallow baking tray. Brush the racks all over with the mustard, then press into the breadcrumbs to coat and place on a clean baking tray. The racks can be prepared to this stage up to half a day before serving - cover with a clean tea towel and place in the fridge. To finish the dish, bring the racks of lamb to room temperature if they've been prepared earlier and kept in the fridge. Preheat the oven to 190C/375F/Gas 5. Cook the lamb in the oven for 15 minutes, then let rest for 10 minutes. Gently reheat the ratatouille if it has been made in advance and place on warmed serving plates. To serve, divide each rack into two pieces and place on top of the ratatouille. Alternatively, separate each rib, arrange on a large flat dish and serve the ratatouille in a bowl alongside.
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Claire Olajide
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.
MD.Masudur Rahman
[email protected]I've made this recipe several times now and it's always a hit with my guests. The lamb is always cooked perfectly and the sauce is always delicious. I highly recommend this recipe!
jason roberts
[email protected]This was an amazing dish! The lamb was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again for special occasions.
Vincent Paradowski
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I'm glad I did! The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Sunday Love
[email protected]This recipe was easy to follow and the lamb turned out great! The sauce was also very flavorful. I will definitely be making this again.
Aayusha Magar
[email protected]I'm not a huge fan of lamb, but I decided to give this recipe a try. I was pleasantly surprised! The lamb was tender and juicy, and the sauce was delicious. I'll definitely be making this again.
Bangladesh Army
[email protected]This was a delicious and impressive dish. The lamb was cooked perfectly, and the sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.
Nazo Jan
[email protected]I've tried this recipe twice now, and both times it's turned out perfectly. The lamb is cooked to perfection, and the sauce is delicious. I highly recommend this recipe!
MOUREEN MOMO
[email protected]I love this recipe! The lamb is always tender and juicy, and the sauce is so flavorful. I've made it several times now, and it's always a hit with my guests.
Zahrazahri Zahrazahri
[email protected]This was a great recipe! I made it for a special occasion dinner, and it was a hit. The lamb was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe.
Simon Thabo
[email protected]I love the combination of flavors in this dish. The lamb is savory and tender, and the sauce is tangy and refreshing. I served it with a side of roasted vegetables, and it was a perfect meal.
Hassn Ali
[email protected]This was my first time cooking lamb, and I was really impressed with how easy it was. The recipe was clear and concise, and the lamb turned out perfectly. I'll definitely be making this again!
Lina Fengler
[email protected]I've made this rack of lamb several times now, and it's always a crowd-pleaser. The lamb is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe!
Kimberly turvey
[email protected]This recipe was an absolute delight! The lamb was cooked to perfection, and the Provençal sauce was bursting with flavor. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I'll definitely be making this again!