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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Baylie Smith
[email protected]Overall, this was a great recipe and I would definitely make it again.
Jayvion
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Tebza James
[email protected]I would definitely recommend this recipe to anyone who loves lamb.
AAMIR VLOGS
[email protected]This was my first time making rack of lamb and I'm so glad I tried this recipe. It was delicious!
Zohaib Ms
[email protected]This recipe is definitely a crowd-pleaser. I made it for a dinner party and everyone loved it.
spoiler mgaza
[email protected]I'm not sure what I did wrong, but my lamb turned out tough. The sauce was good though.
nantale Rose
[email protected]This recipe was a bit too complicated for me, but the end result was worth it.
Zaim
[email protected]I would have liked the sauce to be a bit thicker, but overall this was a very good dish.
Seasonn
[email protected]The lamb was a bit overcooked for my taste, but the sauce was very good.
Billy Sell
[email protected]I had a hard time finding rack of lamb at my local grocery store, but it was worth the effort. This dish was amazing!
Sajidk Khan44
[email protected]This was a great recipe! The lamb was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Mr Huzaif (Mufti)
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The lamb was cooked perfectly and the sauce was very flavorful.
Michael Toms
[email protected]This recipe is a keeper! The lamb was tender and juicy, and the sauce was divine. I will definitely be making this again.
Siyanda Mhlanga
[email protected]I would definitely make this dish again. It was easy to make and very flavorful.
Hameed Subhani
[email protected]The lamb was a bit dry, but the sauce was very good.
Jordan Chillis
[email protected]This was my first time cooking rack of lamb and it turned out amazing! The recipe was easy to follow and the lamb was cooked to perfection. The sauce was also very tasty.
dtb delayed
[email protected]I followed the recipe exactly and was very pleased with the results. The lamb was cooked perfectly and the sauce was delicious. My family loved it!
Rashard Campbell
[email protected]This rack of lamb was fall-off-the-bone tender and bursting with Provençal flavors. The herbs and garlic really infused the meat, and the tomatoes and zucchini added a lovely freshness. Highly recommend!