Rack of lamb with a herb crust

Name: Rack of lamb with a herb crust
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 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); 5 cloves garlic, finely chopped; 4 tablespoons finely chopped fresh parsley; 1 tablespoon fresh thyme leaves; 80 g (2¾ oz) unsalted butter, softened; 2 tablespoons oil; ½ onion, chopped; 3 cloves garlic, coarsely chopped; 120 g (4 oz) fresh breadcrumbs

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Regional French

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.

Ingredients

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

Europe
France
Main course
Mediterranean
Provence

Method

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