Crusted Rack of Lamb with Herbs de Provence

Date Added: May 14, 2010 French Entrees
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Prep Time

20 mins

Cook Time

18 mins

Ready In

38 mins



*to adjust serving size click on "serving box".


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.


  • 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


    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

    Orange Hoisin Sauce


  • 1/2 Cup(s) Hoisin Sauce
  • 1/4 Cup(s) Orange Juice
  • 1/4 Cup(s) Lamb or Beef Stock
  • To Taste Salt and White Pepper
  • Directions

    1. In a small sauce pot add hoisin sauce, orange juice and lamb stock
    2. Simmer for 20 minutes
    3. Taste and season with salt and white pepper

    Lavender Basmati Rice


  • 1 Cup(s) Basmati Rice (unwashed)
  • 2 Cup(s) Vegetable Stock
  • 2 Table Spoon(s) Extra Virgin Olive Oil
  • 1 ½ Table Spoon(s) Coriander, crushed
  • 1 Tea Spoon(s) Garlic, minced
  • ¼ Tea Spoon(s) Lavender, dry
  • To Taste Salt & Pepper
  • Directions

    1. Heat oil in a pan, add garlic and saute until it starts getting brown
    2. Add rice and let garlic and oil coat all the grains
    3. Add vegetable stock, allow to come to a simmer
    4. Add lavender and coriander
    5. Let cook for 17 minutes or until all stock is absorbed by the rice
    6. Taste and season with salt and pepper if necessary

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