RECIPES Rack of Lamb Provencal With Carmelized Onion Sauce Email this recipe Servings: 9 Lamb • 2-4 Bone lamb racks or 1-8 Bone lamb rack, trimmed to 1" from eye • 1/4 teaspoon salt • Pepper to taste • 2 oz. olive oil • 5 Tbs. Dijon mustard • 1 oz. butter, melted • 2 oz. shallots, minced • 1/2 c. fresh parsley • 1/3 oz. garlic, minced • 1/6 oz. Herbs de Provence (a blend of thyme, rosemary, bay, basil, savory) • 4 oz. white bread crumbs, fresh Carmelized Pearl Onion Sauce • 4 1/2 oz Pearl onions in sweet wine, drained • 1 oz. Pinot noir • 16 oz. Lamb stock (aromatic) • 1/4 oz. Dijon mustard • 1 oz. Brandy • 1/2 oz. cornstarch slurry Directions Heat oil in skillet over medium-high heat. Sprinkle rack of lamb with salt and pepper and brown in oil, searing all sides well, about 5-6 minutes. Chill. Spread Dijon mustard on all sides and top of lamb. In a bowl, mix well shallots, parsley, garlic, Herbs de Provence, bread crumbs and melted butter. Place rack of lamb flesh side up and press crumb mixture over top and along sides. Roast in 400 degree F oven until internal temperature reaches 130 Degrees F )12-15 minutes). Sauce: In sauté pan over medium-high heat, cook sugar until golden brown. Add onions and carmelize. Add red wine and reduce until wine is nearly evaporated. Add Brandy and flame. add stock, stir in cornstarch slurry, reduce heat, and simmer 5 minutes. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety