Rack of lamb Provençal

Ingredients 8
Servings 1


Serving Change
  • 750
    boned racks of lamb, trimmed
  • 6
    fat garlic cloves, chopped
  • 1
    large lemon, the peel without pith
  • 10
    coarse salt
  • 10
    mustard powder
  • 2
    black peppercorns, milled
  • 12
    sprigs of rosemary, origanum, or marjoram
  • 15
    olive oil


1. Preheat the oven to 220 ºC. Wipe meat with a vinegar-soaked cloth and pat dry. 2. Make the topping. Using the steel blade of a food processor, blend the garlic, lemon peel, salt, mustard powder, pepper and herbs coarsely (not a fine paste). Pat lamb generously with the topping. Sprinkle with olive oil. 3. Place lamb on rack of preheated roasting pan containing 250 ml (1 cup) water, and roast in centre of oven for 20 to 25 minutes, then grill to crisp fat nicely. PIQUANT POTATO CASSEROLE Peel and slice 4 extra-large potatoes and q large onion. Slice 3-4 ripe tomatoes and chop 8 cloves garlic. Layer alternately in a 24 cm ovenproof dish with leaves of 8 sprigs of basil or 10 ml (2 tsp) dried basil, a few sprigs each lemon thyme and origanum, salt to taste, milled black pepper and 125 ml (1/2 cup) olive oil. Sprinkle top layer with olive oil, extra basil and seasoning. Pour 125 ml (1/2 cup) warm water over and bake at 180 ºC, covered with foil, for 1 hour, or until potatoes are soft. Remove foil and cook for another 15 minutes, or until golden brown and crusty.

Read more on: bake  |  roast  |  lamb


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2016-10-21 11:21

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