Lambcarre Provencale

Recipe Ingredients

1/2 teaspoon	2.5ml	Rosemary
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Thyme
4 teaspoons	20ml	Dry mustard
2		Lamb racks - (2 lbs ea) - trimmed, outer
		Skin scored diagonally, meat cut
		Out from between ribs
		Flour - to dust
1		Garlic clove - slivered
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Large potatoes - peeled, and
		Placed in cold water to cover
		Clarified butter - as needed
1/8 cup	18g / 0.6oz	White bread crumbs

Recipe Instructions

Preheat oven to 400 degrees. Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts. Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.

Drain potatoes well and cut into 1/2-inch slices. Lightly coat large ovenproof frying pan with clarified butter and heat well. Add potatoes and cook until golden brown, about 9 minutes. Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes. Dust lamb with bread crumbs and roast another 30 minutes.

Remove meat from oven, drain off fat and place meat on heated serving platter. Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown. Arrange potatoes around meat to serve.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0226) - from the - TV FOOD NETWORK

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