Rack of Lamb with Herbs de Provence and Honey
Ingredients
- 2 racks of Wellington Farm Lamb, frenched and trimmed
- 1 cup of fresh breadcrumbs
- 2 1/2 tbs Lucknow Lavender Herbs de Provence
- 2 tsp freshly ground black pepper
- 1 tsp sea salt
- 2-3 tbs grape seed oil
- 1/2 cup Lucknow Lavender honey
This delicious lamb rack recipe is enhanced by Lucknow Lavender's Herbs de Provence - a classic blend of rosemary, thyme, Lucknow lavender flowers, fennel seeds, bay leaf and the zest of citrus.
Combine the breadcrumbs, herbs, salt and pepper and mix with the grape seed oil.
Season the racks of lamb with more salt and pepper and place the lamb (meat side up) in a pan and roast for 10 minutes. Remove from oven.
Coat the lamb with honey and sprinkle the breadcrumb/Herbs de Provence mixture, pressing well into the meat.
Return the meat to the oven and roast for another 10 minutes for medium rare.
Let the lamb rest for 5 minutes before carving into individual chops. Serve with roasted seasonal vegetables. Mmmmm.
