Rack of Lamb Provencal
In the south of France, roast leg of lamb or rack of lamb is served almost everywhere.This recipe incorporates the iconic flavors of Provence - tomatoes, garlic, onions and fennel - which are roasted first, since you don't want to over-cook the tender rack of lamb.
See Also
Beef Tenderloin with Pine Nuts, Basil & Tomatoes
Fig-Stuffed Roast Chicken
Braised Veal-Stuffed Beef Rolls - Alouettes Sans Tete
