Thank you, Erik Akis for letting us share this wonderful lamb recipe from your column in the Times Colonist.

Roast Rack of Lamb Provençal

French-style lamb seared, brushed with Dijon mustard and coated with garlicky/herb breadcrumbs. This recipe could easily be expanded to feed a larger group.

Preparation time: 20 minutes

Cooking time: About 30 to 40 minutes

Makes: 2 servings

1 Tbsp olive oil

1 ( 8-rib) frenched lamb rack

• salt and freshly ground black pepper to taste

1/2 cup fresh breadcrumbs (see Note)

1/2 tsp herbes de Provence (see Note)

2 Tbsp chopped fresh parsley

1 medium garlic clove, minced

2 to 3 tsp Dijon mustard

1/3 cup red wine

3/4 cup beef stock

1 Tbsp all-purpose flour

Heat oil in an ovenproof skillet set over medium-high. Season lamb with salt and pepper, and then sear two minutes on each side. Set lamb on a plate.

Preheat oven to 400 F with rack in middle. Combine the breadcrumbs, herbes de Provence, parsley and garlic on a plate. Cut the lamb into two pieces, each with four ribs.

Brush the top of the lamb with the mustard. Dip the mustard-coated portion of each lamb rack in the breadcrumb mixture, pressing the crumbs on to help them adhere. Set the lamb, crust side up, back in the ovenproof skillet.

Roast the lamb 21 to 24 minutes for rare; 24 to 27 minutes for medium-rare; and 29 to 30 minutes for medium. (For rare, when checked with an instant-read meat thermometer, the very centre of the meat should be 125 F. For medium-rare it should be 130 F, and for medium 140 F.)

Transfer the lamb to a plate, cover loosely with foil and let rest for five minutes.

Meanwhile, drain excess fat from the skillet and place on the stovetop over medium-high heat. Add the wine and simmer until reduced by half. Place the stock and flour in a small bowl and whisk until smooth. Add to the pan and simmer until a thickened sauce forms, about two minutes. Season the sauce with salt and pepper.

To serve, pour a pool of sauce on each of two dinner plates. Set a lamb rack on each plate and enjoy.

Note: To make the fresh breadcrumbs, trim the crusts off two slices of white bread. Cube the bread and set in a food processor. Pulse until you turn them into breadcrumbs and they are ready to use.

Herbes de Provence is a French-style blend available in the bottled herb and spice aisle of many supermarkets.