Lamb Provençale

Lamb is one of my favourites to eat; usually I just sear off a rack of lamb then throw it in the oven. But, every now and then I like to make a fancier version. I learned the following recipe from one of my favourite Chefs, Raymond Blanc. It is really simple.

Ingredients:

-a rack of lamb

-1 tsp salt

-1 tsp pepper

-2 Tbsp Dijon Mustard

-2 Tbsp Breadcrumbs

We begin by searing the rack of lamb on medium-heat after seasoning and when the pan has become hot. About 2-3 minutes each side. It’s best to use a cast-iron pan.

 *Do not use high heat, because it will cause the outside of the lamb to be overcooked while the centre is still raw.

 

After searing place the lamb into a pre-heated oven at 375^oF for 10 minutes.

 

Let the lamb rest until warm before spreading Dijon mustard over it. 

As you can see I used this particular style of Dijon mustard, but whatever you like will do.

After you have thoroughly spread the mustard onto the lamb, sprinkle herb flavoured breadcrumbs enough to cover the entire rack of lamb. And just prior to serving, return the lamb to the oven at 375^oF for 15 minutes.

 

Hope you guys will enjoy it as much as I do!