Provencal Herb-Crusted Rack of Lamb with Lavender Honey Glaze
Experience the flavors of the French countryside with this succulent rack of lamb, encrusted with a blend of Provencal herbs and adorned with a sweet and aromatic lavender honey glaze.
Equipment
- Baking sheet
- Aluminum foil
- Wire rack
- Small bowl
- Large skillet
- Meat thermometer
- Small saucepan
- Pastry brush
- Cutting board
- Chef's knife
Ingredients
- 1 rack Rack of lamb (8 ribs), frenched approximately 1.5 to 2 pounds or 680 to 907 grams
- 2 tbsp Fresh rosemary, finely chopped 6 grams
- 2 tbsp Fresh thyme, finely chopped 6 grams
- 1/4 cup Fresh parsley, finely chopped 15 grams
- 1/4 cup Lavender honey 85 grams
- 2 tbsp Dijon mustard 30 grams
- 4 cloves Garlic, minced 12 grams
- 2 tbsp Olive oil 30 milliliters
- 1 tsp Sea salt 5 grams
- 1 tsp Freshly ground black pepper 2 grams
- 1/2 cup Breadcrumbs 60 grams
Instructions
- Preheat the oven to 400°F (204°C). Place a wire rack on a baking sheet lined with aluminum foil for easy cleanup.
- In a small bowl, mix together the rosemary, thyme, parsley, garlic, breadcrumbs, salt, and pepper. Drizzle in one tablespoon of olive oil and mix until the herbs are well coated.
- Pat the rack of lamb dry with paper towels. Season the lamb all over with salt and pepper.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.
- Remove the lamb from the skillet and let it cool for a few minutes. Brush the Dijon mustard over the meaty parts of the lamb.
- Press the herb mixture onto the mustard-coated side of the lamb, creating an even crust.
- Place the herb-crusted rack of lamb on the prepared wire rack. Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 20-25 minutes.
- While the lamb is roasting, gently warm the lavender honey in a small saucepan over low heat until it becomes runny, about 2-3 minutes. Be careful not to let it boil.
- Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 5-10 minutes.
- Drizzle the warm lavender honey over the lamb just before serving.
Notes
For a more pronounced lavender flavor, consider infusing the honey with culinary lavender buds ahead of time.
Letting the lamb rest before slicing ensures the juices redistribute, resulting in a more tender and flavorful meat.
Pair this dish with a light, fruity red wine such as a Pinot Noir or a Grenache to complement the herbaceous crust and sweet glaze.