Rack of lamb with a herb crust

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Regional French: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Provence is known for its sunny climate and wonderful fresh vegetables and herbs. The herb crust in this Provençal dish features aromatic thyme, found growing wild in the hills.


  • 2 x 6-chop racks of lamb (best end of neck), trimmed and cleaned and with the bones and trimmings retained (see Chef’s tip)
  • 2 tablespoons oil
  • </


  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Score the fat on the outside of the racks in a crisscross pattern. Heat the oil in a frying pan over medium-high heat, season the lamb, place in the pan and cook quickly to seal and brown the surface. Remov