Gastronomixs

Rack of lamb with herbes de Provence

Lamb' with the subtle flavours of the Provence.

Rack of lamb with herbes de Provence

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Ingredients

1

 

rack of lamb

5

sprigs

thyme

1

sprig

rosemary

2

cloves

garlic

50

g

butter

50

ml

olive oil

 

 

salt and pepper

 

 

aluminium foil

Preparation method

  • Use a sharp knife to remove all the membranes and fat from the rack of lamb.
  • Scrape the bones clean with the back of a knife.
  • Wrap the bones in aluminium foil so that they do not turn brown when the meat is fried.
  • Season the meat with salt and pepper.
  • Heat the oil in a pan and fry the meat until nice and brown.
  • Add the butter, rosemary, thyme, and garlic.
  • Baste the meat for five to six minutes but do not allow the butter to burn.
  • Leave the meat to rest in an oven at 80°C for approx. five minutes.

Serving suggestions

  • As part of a composition with green legumes and potato.
  • Serve in combination with artichoke, asparagus, aubergine, courgette, green legume, sweet pepper, tomato, onion, or fennel components. 

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