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
- 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
Instructions
- Oven Preparation: Ignite the oven to 450°F (230°C), positioning the rack centrally for uniform heat distribution.
- 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.
- Lamb Seasoning: Massage salt and pepper across the entire rack, ensuring comprehensive and even flavor penetration.
- 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.
- 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.
- Bone Protection: Shield the exposed lamb bones with aluminum foil to prevent excessive charring during roasting.
- 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.
- 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.
- 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