Must-Try Julia Child’s Rack of Lamb Recipe

A rack of lamb can transform an ordinary evening into a luxurious dining adventure, whisking you straight to the heart of gourmet cuisine.

This elegant cut promises a symphony of flavors that will tantalize your taste buds and impress even the most discerning guests.

Each perfectly roasted piece tells a story of culinary mastery, blending rustic charm with sophisticated technique.

The meat’s rich, succulent nature invites a dance of herbs and spices that elevate it from simple protein to gastronomic art.

Professional chefs and home cooks alike revere this cut for its versatility and stunning presentation.

With just a few carefully selected ingredients, you can create a masterpiece that looks and tastes like it emerged from a high-end restaurant kitchen.

Get ready to unlock the secrets of an unforgettable meal that will leave everyone craving more.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Calories: 475 kcal

Servings: 4

Julia Child’s Rack of Lamb Ingredients

• Rack Of Lamb: Select fresh, bright pink meat with minimal fat for tender, succulent results.
• Salt: Choose fine sea salt for even seasoning and balanced flavor enhancement.
• Black Pepper: Use freshly ground pepper for robust, aromatic spiciness.

• Bread Crumbs: Opt for fine, dry breadcrumbs that create a crispy, golden exterior.
• Rosemary: Pick fresh, vibrant green sprigs with intense herbal fragrance.
• Garlic: Select firm, plump cloves without sprouts for clean, sharp taste.
• Olive Oil: Choose extra virgin for rich, smooth undertones and superior quality.
• Dijon Mustard: Select smooth, tangy variety for bold, zesty coating.

• Aluminum Foil: Use heavy-duty type to protect delicate lamb bone tips during roasting.
• Instant-Read Thermometer: Ensure accurate temperature measurement for perfect doneness.

French Cooking Tools for Rack of Lamb

• Mixing Bowl: Large ceramic or stainless steel for combining breadcrumb ingredients.
• Heavy Oven-Safe Skillet: Cast iron or stainless steel for searing and roasting lamb.
• Instant-Read Thermometer: Digital tool to check precise meat temperature.
• Aluminum Foil: To wrap bone tips and tent meat after cooking.
• Cutting Board: Wooden or plastic surface for preparing ingredients.
• Sharp Knife: For trimming lamb and slicing after cooking.
• Measuring Spoons: To accurately measure salt, pepper, and herbs.
• Pastry Brush: For evenly applying Dijon mustard on lamb.
• Tongs: Metal utensil for safely handling and turning meat during searing.

How to Roast Lamb à la Julia

• Fire Up The Oven

Blast the oven to a scorching 450°F and nestle the rack right in the center for knockout cooking performance.

• Craft Zesty Coating

Whip together a mouthwatering blend of breadcrumbs, minced garlic, fresh rosemary, salt, and black pepper. Splash in olive oil and mix until the blend feels perfectly moist and clingy.

• Massage The Meat

Give the lamb rack a luxurious rubdown with salt and pepper, making sure every inch gets some love and seasoning.

• Sear And Seal The Flavor

Crank up a heavy skillet with olive oil until it’s blazing hot. Dance the lamb around the pan, browning each side for a quick 1-2 minutes to lock in those incredible juices. Take it off the heat and let it catch its breath.

• Build The Crust

Slather the lamb with a tangy Dijon mustard layer, then roll it through the herby breadcrumb mixture. Protect the delicate bone tips by wrapping them in foil to prevent charring.

• Roast And Conquer

Slide the lamb bone-side down into the same skillet and send it into the oven. Roast for 12-18 minutes, aiming for a perfect medium. Use a meat thermometer to hit around 130°F for that ideal doneness.

• Rest And Slice

Rescue the lamb from the oven and drape it loosely with foil. Give it 5-7 minutes to relax and redistribute its delicious juices before slicing between the ribs for a show-stopping meal.

Tips for Juicy and Flavorful Lamb

Explore exciting variations and pro tips to elevate this classic dish.

Experiment with different fresh herbs like thyme, oregano, or parsley instead of rosemary to create unique flavor profiles that match your mood or pantry availability.

Invest in a reliable meat thermometer to nail the perfect doneness every single time. Medium-rare lovers should target 130-135°F, while medium fans aim for 140-145°F for ideal tenderness and juiciness.

Complement the rich lamb with robust red wines like Cabernet Sauvignon, Syrah, or Bordeaux blends. These bold wines beautifully cut through the meat’s richness and enhance the overall dining experience.

When premium rack of lamb feels expensive, substitute with lamb chops or shoulder cuts. Adjust cooking times accordingly and maintain the same delicious breadcrumb technique for a wallet-friendly gourmet meal.

Serving Rack of Lamb with Elegance

• Pair With Creamy Companions: Whip up smooth mashed potatoes or a silky cauliflower puree that complements the lamb's rich, crispy texture and absorbs its delectable juices.
• Garnish With Fresh Herbs: Sprinkle chopped parsley, mint, or chives over the sliced lamb to add bright, zesty notes that cut through the meat's robust flavor profile.
• Wine Harmony Suggestion: Select a bold red wine like Cabernet Sauvignon or Syrah that matches the lamb's intensity, enhancing the overall dining experience with its complementary tannins and depth.
• Elegant Plating Strategy: Arrange the lamb ribs on a warm white platter, overlapping slightly, with herb sprigs for a restaurant-quality presentation that impresses guests and elevates the meal's visual appeal.

Storing and Reheating Lamb Without Dryness

• Preserve Peak Flavor: After cooking, store leftover lamb in an airtight container within the refrigerator for up to 3-4 days. Wrap tightly to maintain moisture and prevent flavor loss.
• Quick Reheat Strategy: Gently warm refrigerated lamb in a 325°F oven, covered with foil, for 10-15 minutes to prevent drying out. Avoid microwave reheating which can toughen the meat's texture.
• Freezer Meal Prep: Cooked lamb can be frozen for maximum 2-3 months. Separate into individual portions, seal in freezer-safe bags, removing excess air to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
• Smart Portion Control: Slice lamb between ribs immediately before serving or storing. Keep bone-in sections intact for maximum moisture retention and easier future meal planning. Refrigerated lamb pairs wonderfully with fresh salads, roasted vegetables, or quick grain bowls for effortless next-day lunches.

Succulent Julia Child Rack Of Lamb Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

• Total Time: 28 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Classic French rack of lamb infuses Julia Child’s timeless culinary wisdom with elegant Parisian flair. Rich herb-crusted meat delivers sophisticated flavors that connect home cooks to traditional French techniques you can master with confidence.

---

Ingredients

Scale 1x2x3x

• 1 (7-bone) rack of lamb, trimmed and frenched
• ½ cup fresh bread crumbs (1 oz or 28 g)
• 2 tbsps chopped fresh rosemary
• 2 tbsps minced garlic
• 1 tsp salt
• ¼ tsp black pepper
• 2 tbsps olive oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsps olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Oven Preparation: Ignite the oven to 450°F (230°C), positioning the rack centrally for uniform heat distribution.
2. Breadcrumb Crafting: Merge breadcrumbs, garlic, rosemary, salt, and pepper in a mixing bowl. Incorporate olive oil to create a slightly damp, cohesive blend that will adhere beautifully to the lamb.
3. Lamb Seasoning: Massage salt and pepper across the entire rack, ensuring comprehensive and even flavor penetration.
4. Searing Technique: Heat an oven-proof skillet intensely, introducing olive oil. Swiftly brown the lamb on all surfaces, developing a rich, caramelized exterior that seals in succulent juices.
5. Coating Application: Spread Dijon mustard as a flavor-enhancing adhesive, then meticulously roll the lamb in the prepared breadcrumb mixture, pressing firmly to create an even, golden crust.
6. Bone Protection: Shield the exposed lamb bones with aluminum foil to prevent excessive charring during roasting.
7. Roasting Process: Transfer the skillet to the preheated oven, roasting bone-side down for 12-18 minutes. Target an internal temperature of 130°F (54°C) for perfect medium doneness, utilizing an instant-read thermometer for precision.
8. Resting Ritual: Remove lamb from the oven and loosely tent with foil for 5-7 minutes. This critical interval allows internal juices to redistribute, guaranteeing maximum tenderness and flavor.
9. Serving Finale: Slice between the ribs, presenting individual portions that showcase the herb-crusted exterior and perfectly cooked meat.

Notes

• Preheat Precisely: Ensure oven reaches exactly 450°F for perfect crust development and even cooking, central rack placement guarantees uniform heat distribution.
• Season Strategically: Salt and pepper lamb generously before searing to enhance deep, rich flavor penetration and create a delectable exterior seal.
• Sear Swiftly: High-heat skillet searing creates golden-brown crust that locks in moisture, developing complex flavor layers before oven roasting.
• Rest Religiously: Let lamb rest 5-7 minutes after cooking, tented with foil, allowing internal juices to redistribute for maximum tenderness and succulence.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 475
• Sugar: 1 g
• Sodium: 1000 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 90 mg