Provençal Herb-Crusted Lamb Rack
French-trimmed 8-rib rack of lamb seared in duck fat, painted with spicy Edmond Fallot Dijon, and packed under a vibrant emerald crumb of fresh parsley, rosemary, garlic, and brioche.
Mise en Place
Scaled for your table
Estimated Nutrition (Per Portion)
Chronological Method
The Green Herb Soil
Blitz parsley, rosemary, garlic, breadcrumbs, and olive oil in high-speed processor until uniformly emerald green and moist like potting soil.
Hard Sear & Mustard Slather
Sear the seasoned lamb rack in hot skillet for 2 minutes on the fat cap until golden brown. Transfer to wire rack. Brush generous coating of Dijon over the seared fat.
Crust Pack & Gentle Roast
Press the herb breadcrumbs firmly onto the mustard-coated rack. Roast at 190°C for 18 minutes until internal core registers 54°C for ruby medium-rare. Rest 10 minutes before slicing between bones.
Chef's Guidance
"Ensure the lamb is at room temperature for 45 minutes prior to searing so the core cooks evenly."
Sommelier & Table Pairings
- Châteauneuf-du-Pape
- Potato Mousseline
- Glazed Baby Carrots