Hamdi Saidani This easy and delicious Julia Child Rack Of Lamb recipe by Julia Child is perfect for a quick, impressive dinner. With crispy mustard croûtes and tender meat, it’s a simple yet flavorful dish that’s sure to impress. You can easily swap ingredients to suit your taste, making it a flexible, crowd-pleasing meal.
Ingredients Needed
- ½ cup fresh bread crumbs (about 1 oz or 28g)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 (7-bone) rack of lamb, trimmed and frenched
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
How To Make Julia Child Rack Of Lamb
- Preheat the oven: Preheat your oven to 450°F (230°C) and move the oven rack to the center.
- Make the breadcrumb mixture: In a small bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
- Season the lamb: Season the rack of lamb all over with 1 teaspoon salt and 1 teaspoon black pepper.
- Sear the lamb: Heat 2 tablespoons olive oil in a large, heavy, oven-proof skillet over high heat. Add the lamb and sear on all sides for about 1-2 minutes, then set the lamb aside for a few minutes.
- Coat with mustard and breadcrumbs: Brush the seared lamb with Dijon mustard, then roll it in the breadcrumb mixture, ensuring it’s evenly coated. Cover the ends of the bones with foil to prevent charring.
- Roast the lamb: Arrange the breaded rack of lamb bone-side down in the same skillet and roast in the preheated oven for 12-18 minutes for medium. Check with an instant-read thermometer inserted into the center— it should read at least 130°F (54°C). For more doneness, cook longer to your desired preference.
- Rest the lamb: Remove the lamb from the skillet and let it rest, loosely covered with foil, for 5-7 minutes before carving between the ribs.
Recipe Tips
- Use a meat thermometer: For perfect doneness, insert an instant-read thermometer into the thickest part of the lamb. Aim for 130°F (54°C) for medium-rare, and adjust the time based on your preferred doneness.
- Don’t skip searing the lamb: Searing the lamb before roasting locks in flavor and helps create a beautiful, crispy crust. Make sure to sear it on all sides.
- Let the lamb rest: After roasting, let the lamb rest for 5-7 minutes. This allows the juices to redistribute and keeps the meat tender and juicy when you carve it.
- Cover the bones with foil: To prevent the bones from burning, cover the exposed ends with foil during roasting. This keeps the lamb looking perfect and prevents overcooking.
- Adjust seasoning to taste: Feel free to adjust the amount of garlic, rosemary, and mustard to match your flavor preferences. You can easily customize the seasoning for a more personalized taste.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers rack of lamb in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers rack of lamb tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- Reheating: Preheat leftovers rack of lamb the oven to 300°F (150°C) and heat the lamb for 10-15 minutes, or until warmed through. Cover with foil to prevent drying out.
Nutrition Fact
Serving Size: 1 serving (3 oz or 85g)
- Calories: 183
- Total Fat: 15.3g
- Saturated Fat: 6.6g
- Cholesterol: 60mg
- Sodium: 60mg
- Potassium: 300mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
More Julia Child Recipes:
Julia Child Rack Of Lamb
Description
This easy and delicious Julia Child Rack Of Lamb recipe by Julia Child is perfect for a quick, impressive dinner. With crispy mustard croûtes and tender meat, it’s a simple yet flavorful dish that’s sure to impress. You can easily swap ingredients to suit your taste, making it a flexible, crowd-pleasing meal.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C) and move the oven rack to the center.
- Make the breadcrumb mixture: In a small bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
- Season the lamb: Season the rack of lamb all over with 1 teaspoon salt and 1 teaspoon black pepper.
- Sear the lamb: Heat 2 tablespoons olive oil in a large, heavy, oven-proof skillet over high heat. Add the lamb and sear on all sides for about 1-2 minutes, then set the lamb aside for a few minutes.
- Coat with mustard and breadcrumbs: Brush the seared lamb with Dijon mustard, then roll it in the breadcrumb mixture, ensuring it’s evenly coated. Cover the ends of the bones with foil to prevent charring.
- Roast the lamb: Arrange the breaded rack of lamb bone-side down in the same skillet and roast in the preheated oven for 12-18 minutes for medium. Check with an instant-read thermometer inserted into the center— it should read at least 130°F (54°C). For more doneness, cook longer to your desired preference.
- Rest the lamb: Remove the lamb from the skillet and let it rest, loosely covered with foil, for 5-7 minutes before carving between the ribs.
Notes
- Use a meat thermometer: For perfect doneness, insert an instant-read thermometer into the thickest part of the lamb. Aim for 130°F (54°C) for medium-rare, and adjust the time based on your preferred doneness.
- Don’t skip searing the lamb: Searing the lamb before roasting locks in flavor and helps create a beautiful, crispy crust. Make sure to sear it on all sides.
- Let the lamb rest: After roasting, let the lamb rest for 5-7 minutes. This allows the juices to redistribute and keeps the meat tender and juicy when you carve it.
- Cover the bones with foil: To prevent the bones from burning, cover the exposed ends with foil during roasting. This keeps the lamb looking perfect and prevents overcooking.
- Adjust seasoning to taste: Feel free to adjust the amount of garlic, rosemary, and mustard to match your flavor preferences. You can easily customize the seasoning for a more personalized taste.
Julia Child Rack Of Lamb
