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Rack of lamb à la provençale
Rack of lamb à la provençale

Rack of lamb à la provençale

Preparation 10 minutes
Cooking time 15 to 17 minutes
Servings 4


  • 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


  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, mix together the bread crumbs, minced garlic and parsley.
  3. Stir and set aside.
  4. In a skillet, heat the oil and butter over medium-high heat.
  5. Season the racks with salt, pepper and garlic powder.
  6. Sear the racks on all sides.
  7. Let cool.
  8. Brush the racks with Dijon mustard.
  9. Place the bread crumb mix on a plate.
  10. Coat the racks with the bread crumbs.
  11. Place the racks on a baking tray and cook in the oven for 13 to 15 minutes for rare doneness.
  12. Let the meat rest for about 5 minutes without covering it with aluminum foil.
  13. Slice the racks, cutting between the bones.
  14. Serve with broccoli and a potato gratin.
Availability in stores