Description
French culinary legend Julia Child elevates classic rack of lamb with her signature elegance and precision. Herb-crusted perfection mingles with rich, tender meat, promising a sophisticated dining experience that transports you to the heart of Parisian gastronomy.
Ingredients
Scale
Main Ingredients:
- 1 (7-bone) rack of lamb, trimmed and frenched
Seasoning and Herb Mixture:
- ½ cup fresh bread crumbs (about 1 ounces or 28 grams)
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ¼ teaspoon black pepper
Cooking and Binding Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the oven environment by heating to 450°F (230°C) and positioning the rack centrally for optimal heat circulation.
- Craft a fragrant breadcrumb blend by mixing breadcrumbs, minced garlic, finely chopped rosemary, 1 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl. Drizzle 2 tablespoons olive oil to create a slightly moistened, cohesive mixture.
- Generously season the entire rack of lamb with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, ensuring even coverage.
- Activate a large oven-proof skillet over high heat, adding 2 tablespoons olive oil. Swiftly sear the lamb on all surfaces for 1-2 minutes, developing a rich golden-brown exterior that locks in moisture.
- Apply a generous layer of Dijon mustard across the lamb’s surface, creating a tangy base for the breadcrumb coating. Carefully roll the lamb in the prepared breadcrumb mixture, pressing gently to ensure complete and even coverage.
- Protect the exposed lamb bones by carefully wrapping their tips with aluminum foil to prevent excessive charring during roasting.
- Position the breaded lamb bone-side down in the skillet and transfer to the preheated oven. Roast for 12-18 minutes, targeting an internal temperature of 130°F (54°C) for medium doneness. Use an instant-read meat thermometer for precise temperature checking.
- Once cooked, remove the lamb from the oven and allow it to rest, loosely tented with foil, for 5-7 minutes. This crucial resting period helps redistribute internal juices, ensuring a tender and succulent final result.
- Carve the lamb between the ribs, creating individual portions that showcase the beautifully crusted exterior and perfectly cooked interior.
Notes
- Customize seasonings boldly by adjusting garlic, rosemary, and mustard quantities to match your unique flavor profile.
- Shield delicate lamb bones with foil during roasting to prevent burning and maintain a stunning presentation.
- Give roasted lamb a crucial resting period of 5-7 minutes, allowing internal juices to redistribute and ensure maximum tenderness.
- Create an irresistible flavor seal by thoroughly searing lamb on all sides before roasting, developing a mouthwatering crispy exterior.
- Guarantee perfect doneness by using a meat thermometer inserted into the thickest lamb section, targeting 130°F for medium-rare and adjusting cooking time based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg