Rack Of Lamb With Herbes De Provence Food

PROVENçAL RACK OF LAMB

Steps:

• Preheat oven to 400°F with rack in middle.
• Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
• Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
• Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
• Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
• Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
• Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

LAMB STEW WITH HERBES DE PROVENCE

Steps:

• Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
• To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
• Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
• Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
• Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

HERBES DE PROVENCE

Steps:

• Remove tough stems from all the herbs and discard or save for a fire place or smoking foods.
• Crumble and mix all the ingredients together.
• Place in airtight jars and out of heat and light.
• Use as you please.

GRILLED LEG OF LAMB RUBBED WITH HERBES DE PROVENCE

Steps:

• Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
• Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.

RACK OF BABY LAMB WITH HERB CRUST

Steps:

• Preheat oven to 400 degrees F.
• Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
• In a small mixing bowl, combine all the remaining ingredients.
• Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
• Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
• If you like it more well done, just make sure the crust isn't burning.

LAMB CHOPS WITH HERBES DE PROVENCE

Steps:

• Nick edges of chops in several places to prevent curling.
• Brush olive oil on both sides of chops.
• Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
• Rub seasonings into chops.
• Grill over high heat 3 to 4 minutes per side for medium rare.
• The chops should register 135 degrees at the thickest part.
• Transfer to a platter and set aside for a few minutes before serving.
• Sprinkle with remaining herbs.

RACK OF LAMB WITH HERBES DE PROVENCE

Steps:

• Season racks very well with salt and pepper on all sides including ends. In a cast iron pan over medium-high heat, add oil. When very hot, sear racks on all sides until nicely browned. Transfer to a 425ºF oven fat side down and roast for 8 minutes.
• Meanwhile, in the jar of a blender combine breadcrumbs, parsley, parmesan cheese, Herbes de Provence, garlic and oil. Process until the mixture is moist.
• After 8 minutes, remove the racks of lamb and immediately brush on Dijon mustard. Then coat racks in the herb crust mixture. Transfer back to the oven for 4 minutes. Remove from the heat and let them rest for 10 to 15 minutes before slicing & serving.

HERB-CRUSTED RACK OF LAMB

Steps:

• Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
• Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
• *A dried herb mixture available at specialty foods stores and some supermarkets.

HERBES DE PROVENCE-CRUSTED LAMB CHOPS

Steps:

• If using grill, first prepare it (whichever kind you have). If using broiler, preheat it. (A lot of broilers don't require preheating - but mine does.).
• In a bowl, combine first 7 ingredients.
• Rub mixture evenly over both sides of the lamb chops.
• Spray the grill rack or broiling pan with cooking spray.
• Place the chops (making sure they're not touching) on the rack or pan.
• Grill or broil for 4 to 6 minutes on each side (lamb should still be slightly pink).
• Serve with a large spring greens salad with champagne vinaigrette, pilaf, and a nice white wine.