Rack of lamb à la provençale
- 250 ml (1 cup) bread crumbs
- 1 garlic clove, minced
- 15 ml (1 tbsp) Italian parsley, chopped
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 2 racks of Quebec lamb, about 420 g (14 oz) each
- 5 ml (1 tsp) garlic powder
- Salt and freshly ground black pepper
- 30 ml (2 tbsp) Dijon mustard
- Preheat the oven to 200°C (400°F).
- In a bowl, mix together the bread crumbs, minced garlic and parsley.
- Stir and set aside.
- In a skillet, heat the oil and butter over medium-high heat.
- Season the racks with salt, pepper and garlic powder.
- Sear the racks on all sides.
- Let cool.
- Brush the racks with Dijon mustard.
- Place the bread crumb mix on a plate.
- Coat the racks with the bread crumbs.
- Place the racks on a baking tray and cook in the oven for 13 to 15 minutes for rare doneness.
- Let the meat rest for about 5 minutes without covering it with aluminum foil.
- Slice the racks, cutting between the bones.
- Serve with broccoli and a potato gratin.