Lambcarre Provencale

Ingredients

• 1/2 teaspoon rosemary
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 4 teaspoons dry mustard
  
  
• 2 (2 lb)  lamb racks, trimmed, outer skin scored diagonally, meat cut out from between ribs
• 1/4 cup flour, to dust
• 1 garlic clove, slivered
• 1 tablespoon kosher salt, to taste
• 2 teaspoons ground pepper, to taste
• 1 lb potato, peeled and placed in cold water to cover
• clarified butter
• 1/8 cup white breadcrumb

Directions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts.

3. 3

   Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside.

4. 4

   Drain potatoes well and cut into 1/2-inch slices.

5. 5

   Lightly coat large ovenproof frying pan with clarified butter and heat well.

6. 6

   Add potatoes and cook until golden brown, about 9 minutes.

7. 7

   Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes.

8. 8

   Dust lamb with bread crumbs and roast another 30 minutes.

9. 9

   Remove meat from oven, drain off fat and place meat on heated serving platter.

10. 10

    Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown.

11. 11

    Arrange potatoes around meat to serve.