Description

Herbs de Provence Crusted Rack of Lamb with Lavender Basmati Rice served with an Orange Hoisin Sauce. Learn how to enhance every flavor the way Chef Kfir Ben-Ari does. Remember to marinate lamb overnight for extra flavor.

Ingredients

• 1  Each Lamb Rack
1
• 4  Table Spoon(s) Extra Virgin Olive Oil
2
• 1  Table Spoon(s) Garlic, minced
3
• 4  Table Spoon(s) Marjoram Leaves
4
• 1/2  Cup(s) Herbs de Provence, or enough to cover Lamb Rack
5
• 1  As Needed Salt and White Pepper
6
• 3  Table Spoon(s) Olive Oil
7
• 3  Each Marjoram Sprigs
8
• 3  Each Rosemary Sprigs
9
•  As Needed Lavender Basmati Rice
10
•  Tea Spoon(s) Orange Hoisin Sauce
11

Directions

1. Trim the lamb rack, remove 50% of the fat from the rack and all the silver skin
2. Remove the intercostal meat from between the rack bones and cut rack in half
3. Marinate lamb with olive oil, garlic and marjoram leaves overnight
4. Preheat oven to 400 degrees
5. Season with salt and pepper then coat the lamb with the herbs de provence all over
6. Heat oil in a pan, add marjoram sprigs and 2 rosemary sprigs to infuse oil with flavor
7. Sear lamb on all sides getting crust nice and dark brown
8. Place in the oven for 13 minutes
9. When Lamb is done allow to rest for 6 minutes before slicing and serving
10. Plate up and drizzle with Orange Hoisin Sauce, serve with the Lavender Basmati Rice
11. Garnish with a rosemary sprig