Carré d'agneau Provençale (Herbed rack of lamb)

Recipe from: 11/16/1994 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 1
    kg
    rack of lamb (ask your butcher to remove the backbone)
  • a little olive oil
  • salt and milled black pepper
  • 1
    loaf white bread, crusts removed
  • 100
    g
    butter
  • 10
    ml
    finely chopped garlic
  • 60
    ml
    finely chopped fresh herbs (rosemary, parsley, basil)
  • 30
    ml
    Dijon mustard
 

Method

 
Brown lamb racks in a little oil in a very hot pan. Season.
Place in a roasting pan and roast at 200 ºC (15 minutes for rare, longer for well done).
Meanwhile, crumb bread in a food processor. Set aside.
Sauté garlic in heated butter. Mix together breadcrumbs, garlic butter and herbs. Remove.
When lamb is cooked, rub outside with mustard and press crumbs onto the surface to form an all-over crust (about 5 mm thick).
Place under a hot grill to brown.
 

Read more on: roast  |  grill  |  lamb
 

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