Lamb Provencal

by Carrie on February 14, 2012

I made and tasted lamb for the first time last Christmas. After tasting how delicious it was we decided to make it a Christmas tradition to have lamb. This year we ended up spending it with my Grandparents so that couldn’t happen. But we all still wanted lamb. This past weekend we got together and gave it a try. I wanted to try a different recipe this time.

Although I love the “crust” on this recipe I still prefer the flavor of last years recipe. Next time I want to adapted the 2 together.

Lamb Provencal (From: Gourmet Day to Day)

  • 1 Frenched Rack of Lamb (we used bonless leg of lamb)
  • Kosher Salt
  • Fresh Ground Pepper
  • 1/4 teaspoon Garlic Powder
  • 1 1/2 tablespoons olive oil


  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 teaspoon Dijon mustard

Preheat oven to 375

Season rack of lamb with salt, pepper (to your liking) and garlic powder.
In a large pan, heat olive oil over medium heat. Sear rack on all sides, 1 to 2 minutes per side. The curved side will not sear completely this is O.K. Remember to do both small sides, standing the rack upright to do so. Remove from pan once all sides are finished.

Remove excess oil from pan. Reduce heat to medium low. Add butter to start crust mixture. Gently saute garlic (being careful not to burn it) for 1 minute. Add bread crumbs and parsley. Stir to combine. Set aside to cool for 3-5 minutes.

Using a small brush, brush Dijon mustard over the top of the rack of lamb. (the largest part where the fat covers the meat).

Transfer lamb to baking dish. Pat crumbs over Dijon mustard to form a crust. The crust will be a little thick. Some of it will fall off during the course of cooking, moving and carving so it will be fine.

Roast uncovered for 15 minutes- check internal temperature, since mine was bigger I did 70 minutes per what I did last year and that was perfect. Once lamb is out of the oven, cover with foil and allow to rest 5 minutes before carving. To carve: Stand upright with bones facing upwards, cut down between bones, cutting each chop off the rack.

© 2012, Carrie. All rights reserved.

{ 1 comment… read it below or add one }

1 Jessy February 14, 2012 at 6:41 am

I love the crust too! I think for a piece of meat the size of a boneless leg, your idea of combining the two recipes is perfect! Glad you enjoyed it. 🙂


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