Rack of Lamb Provencale with Garlic Confit
Elevate your dinner table with this exquisite Rack of Lamb Provençale with Garlic Confit—a showstopping dish that brings rustic French flavors to life. Juicy racks of lamb are coated in a fragrant herb crust featuring rosemary, thyme, and parsley, then seared and roasted to perfection for tender, succulent meat. The real star, however, is the garlic confit, with its velvety texture and caramelized sweetness, which adds a luxurious depth to every bite. A rich pan sauce made from dry white wine and stock ties the dish together, ensuring each slice is as elegant as it is flavorful. Perfect for holiday gatherings or special evenings, this Provençal-inspired masterpiece is your invitation to indulge in gourmet dining at home.
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Ingredients
- 2 racks (8 ribs each) rack of lamb
- 3 tablespoons olive oil
- 2 tablespoons (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 20 whole garlic cloves
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup dry white wine
- 1 cup beef or lamb stock
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Trim any excess fat from the racks of lamb. Season generously with salt and black pepper.
Step 3
In a small bowl, mix the chopped rosemary, thyme, parsley, and 2 tablespoons of olive oil to form an herb paste.
Step 4
Rub the herb paste evenly over the entire surface of both racks of lamb. Let them sit at room temperature for 10–15 minutes.
Step 5
To make the garlic confit, place the garlic cloves in a small saucepan and cover them with olive oil. Add 2 tablespoons of unsalted butter. Cook over low heat for 20–25 minutes or until the garlic is soft and golden. Remove the garlic cloves and save the infused oil for later use.
Step 6
In a large, oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the lamb racks, fat-side down, for 2–3 minutes, or until nicely browned. Turn and sear the other sides for another 2–3 minutes.
Step 7
Remove the skillet from the stovetop and transfer it to the preheated oven. Roast the lamb for 12–15 minutes for medium-rare doneness or until the internal temperature reaches 125–130°F (52–54°C). Adjust cooking time to your preferred doneness. Rest the meat for 10 minutes before slicing.
Step 8
While the lamb rests, prepare the sauce. Place the skillet (used for the lamb) back on the stovetop over medium heat. Deglaze with 1 cup of dry white wine, scraping up any browned bits from the bottom of the pan.
Step 9
Add 1 cup of beef or lamb stock to the skillet and bring to a simmer. Reduce by half, then whisk in 1 tablespoon of the reserved garlic oil. Adjust seasoning with salt and pepper to taste.
Step 10
Carve the lamb into individual chops and serve with the sauce drizzled over the top. Garnish with the garlic confit and additional fresh herbs if desired.
Nutrition Facts
| Serving size | (2202.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5633.7 |
| Total Fat 457.2g | 0% |
| Saturated Fat 195.2g | 0% |
| Polyunsaturated Fat 12.4g | |
| Cholesterol 1538mg | 0% |
| Sodium 3545.3mg | 0% |
| Total Carbohydrate 29.2g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 2.4g | |
| Protein 301.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 157.5mg | 0% |
| Iron 31.3mg | 0% |
| Potassium 4662.0mg | 0% |
Source of Calories