This is a delicious coating for rack of lamb, giving the already-succulent meat a subtle Provençal flavor
1/4 cup minced fresh parsley
1/4 cup minced fresh tarragon
1/4 cup minced fresh rosemary
2 tablespoons minced fresh thyme
1 cup freshly made bread crumbs (not too fine)
1 tablespoon plus 1 teaspoon garlic, minced
1 1/2 tablespoons pitted oil-cured black olives, minced
1/2 cup olive oil
salt and pepper to taste
2 racks of lamb (each about 2 to 2 1/2 pounds, Frenched if desired)
2 scant tablespoons Dijon mustard
1. Preheat oven to 450 degrees.
2. Combine the fresh herbs, bread crumbs, garlic, olives, and 5 tablespoons of olive oil. Season with salt and pepper and set aside.
3. In a large sauté pan heat remaining 3 tablespoons of olive oil until hot but not smoking. Season the racks with salt and pepper, place in the pan, and cook until crispy brown on both sides, about 7 minutes. If the racks seem crowded, use two pans, or do one rack at a time.
4. Remove the racks from the pan and carefully brush with mustard on the section right over the eyes of the chops and the section directly in front of the eyes of the chops; this will create one mass of mustard over the rounded top and front of the racks (do not spread mustard on skinny rib bones or on the undersides of racks). Gently pat the herb mixture on the mustard, and place racks on an oiled roasted pan, crust side up. Cook in the preheated oven until rack reaches an internal temperature of 130 degrees, about 10 to 12 minutes, or 12 to 15 minutes for fattier racks. Allow racks to rest 10 minutes before carving.
This is a delicious coating for rack of lamb, giving the already-succulent meat a subtle Provençal flavor. But if you'd rather not fuss with a crust, use the heat and timing directions in this recipe anyway -- just eliminate the mustard and crumbs. Cooking time is the same for crumbed and uncrumbed racks of lamb. Serves 4 to 6