Imen Dridi This Julia Child Rack of Lamb recipe features fresh bread crumbs, garlic, rosemary, salt, pepper, olive oil, and Dijon mustard. It takes about 45 minutes to prepare and serves 4 people.
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🧡 Why You’ll Love This Rack Of Lamb Recipe:
- Flavor Explosion: The blend of garlic, rosemary, and Dijon mustard creates a symphony of flavors that dance on your taste buds with each bite.
- Juicy and Tender: The rack of lamb is cooked to perfection, ensuring it remains juicy and tender, making every mouthful a delightful experience.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is accessible to both novice and experienced cooks alike, guaranteeing a stress-free cooking experience.
- Impressive Presentation: The beautifully frenched rack of lamb makes for an elegant centerpiece on any dining table, perfect for impressing guests or treating yourself to a gourmet meal.
❓ What Is Julia Child Rack Of Lamb Recipe?
Julia Child Rack of Lamb is a classic French dish crafted from tender lamb ribs. It boasts a rich, herbaceous flavor profile derived from ingredients like garlic, rosemary, and Dijon mustard. This succulent dish is renowned for its juicy texture and exquisite taste.
🥩 Julia Child Rack Of Lamb Ingredients
- ½ cup fresh bread crumbs
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 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
- Heat the oven to 450°F (230°C). Place the oven rack in the middle.
- Crumble bread, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add 2 tablespoons olive oil to moisten. Set aside.
- Sprinkle rack of lamb with 1 teaspoon salt and 1 teaspoon pepper. On high, heat 2 tablespoons olive oil in a big heavy oven-proof skillet. Add lamb and sear on all sides for 1–2 minutes; set aside. Brush lamb with mustard and coat with bread crumbs. Foil the bone ends to prevent charring.
- Place the breaded lamb rack bone-side down in the skillet. Roast in preheated oven for 12–18 minutes for medium; an instant-read thermometer put into the center should read at least 130 degrees F (54 degrees C), or cook to desired doneness. Lamb from the skillet should rest for 5–7 minutes, loosely covered with foil, before cutting between the ribs.
💭 Recipe Tips:
- Ensure proper seasoning: Don’t skimp on seasoning; generously coat the lamb with garlic, rosemary, salt, and pepper for maximum flavor.
- Don’t overcook: Keep an eye on the cooking time to prevent the lamb from becoming tough and dry.
- Use high-quality ingredients: Opt for fresh herbs and quality Dijon mustard to elevate the taste of your dish.
- Maintain even thickness: Trim excess fat and ensure the rack of lamb is evenly sized to promote uniform cooking.
- Let it rest: Allow the cooked lamb to rest before carving to retain its juices and ensure a tender texture.
🥗 What To Serve With Rack Of Lamb?
Serve Rack of Lamb with classic accompaniments like mashed potatoes, roasted vegetables, or a crisp green salad these sides complement the rich flavors of the lamb and add balance to the meal.
🎚 How To Store Leftovers Rack Of Lamb?
- Refrigerator: To store Leftovers Rack Of Lamb refrigerate it in an airtight container for up to 3 days.
- Freezer: For freezing wrap Leftovers Rack Of Lamb tightly in plastic wrap or foil then place it in a freezer bag label with date and freeze for up to 3 months.
🥵 How To Reheat Leftovers Rack Of Lamb?
- Oven: Place Leftovers Rack Of Lamb in a preheated oven at 325°F for 10-15 minutes until warmed through.
- Searing: Quickly sear each side of Leftovers Rack Of Lamb in a hot skillet for 1-2 minutes per side.
FAQ’S
How Do You Know When Rack Of Lamb Is Done Cooking?
To know when rack of lamb is done cooking, use a meat thermometer inserted into the thickest part. It should read 135°F for medium-rare or 145°F for medium.
Can You Cook Rack Of Lamb In A Slow Cooker Or Crockpot?
Yes, you can cook rack of lamb in a slow cooker or crockpot. However, it’s not the most common method due to the potential for overcooking.
How Do You Prevent The Rack Of Lamb From Drying Out During Cooking?
Prevent rack of lamb from drying out by using a meat thermometer to monitor doneness and removing it from heat promptly when it reaches the desired temperature.
Should I Cut The Rack Of Lamb Before Cooking?
It’s not necessary to cut the rack of lamb before cooking, as it’s typically cooked whole for presentation and even cooking.
Julia Child Rack Of Lamb Nutrition Facts
Amount Per Serving
- Calories: 481
- Total Fat: 41g
- Saturated Fat: 13g
- Cholesterol: 94mg
- Sodium: 1369mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Total Sugars: 0g
- Protein: 22g
- Vitamin C: 2mg
- Calcium: 44mg
- Iron: 2mg
- Potassium: 308mg
Julia Child Rack Of Lamb
Description
This Julia Child Rack of Lamb recipe features fresh bread crumbs, garlic, rosemary, salt, pepper, olive oil, and Dijon mustard. It takes about 45 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Heat the oven to 450°F (230°C). Place the oven rack in the middle.
- Crumble bread, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add 2 tablespoons olive oil to moisten. Set aside.
- Sprinkle rack of lamb with 1 teaspoon salt and 1 teaspoon pepper. On high, heat 2 tablespoons olive oil in a big heavy oven-proof skillet. Add lamb and sear on all sides for 1–2 minutes; set aside. Brush lamb with mustard and coat with bread crumbs. Foil the bone ends to prevent charring.
- Place the breaded lamb rack bone-side down in the skillet. Roast in preheated oven for 12–18 minutes for medium; an instant-read thermometer put into the center should read at least 130 degrees F (54 degrees C), or cook to desired doneness. Lamb from the skillet
- should rest for 5–7 minutes, loosely covered with foil, before cutting between the ribs.
Notes
- Ensure proper seasoning: Don’t skimp on seasoning; generously coat the lamb with garlic, rosemary, salt, and pepper for maximum flavor.
Don’t overcook: Keep an eye on the cooking time to prevent the lamb from becoming tough and dry.
Use high-quality ingredients: Opt for fresh herbs and quality Dijon mustard to elevate the taste of your dish.
Maintain even thickness: Trim excess fat and ensure the rack of lamb is evenly sized to promote uniform cooking.
