Provence-flavoured rack of lamb

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4 portions


35 minutes


  • 2 Quebec rack of lamb (loin or shoulder)
  • 30 ml (2 tablespoons) vegetable oil
  • salt, pepper and Dijon mustard to taste

Aromatic blend

  1. 7 ml (1 ½ tsp.) fresh rosemary, chopped or 2 ml (½ tsp.) dried rosemary
  2. 7 ml (1 ½ tsp.) fresh thyme, chopped or 2 ml (½ tsp.) dried rosemary
  3. 3 garlic cloves, chopped or 2 ml (½ tsp.) garlic powder
  4. 3 sprigs fresh parsley, chopped
  5. 250 ml (1 cup) breadcrumbs


  1. Combine aromatic mixture ingredients and set aside.
  2. In a large skillet, brown rack of lamb in oil over medium heat until golden brown on all sides.
  3. Season with salt and pepper and brush the lamb racks lightly with Dijon mustard.
  4. Spread the aromatic mixture over the racks of lamb, impregnating them well.
  5. Wrap bone ends in aluminum foil to prevent burning.
  6. Bake at 160°C (325°F) for approximately 25 minutes. 
  7. Use a meat thermometer to ensure a cooking temperature between 63°C and 65°C (145°F and 149°F).

Chef’s Tip

Let stand for about 10 minutes before slicing.