Rack of Lamb, Julia Child's recipe

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I serve 2 people with the rack, not three as Julia recommends. Too good to cut folks short!

Note 2012 I got 2 roasts. One from Costco (cheaper) (about $15.00) and one from BJ's (way more expensive)(in the $40.00 range!!) and the one from BJ's was better. Much meatier and better marbled.

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Ingredients

  • 1 Rack of Lamb
  • For the Mustard Coating
  • 1 small clove garlic
  • 1/4 tsp salt
  • 1/4 tsp dried Thyme
  • 1 1/2 tablespoon Dijon Mustard
  • 1 1/2 tablespoon olive or peanut oil
  • For the Topping
  • 1/4 cup Panko Crumbs
  • 1 1/2 tablespoon melted butter

Preparation

Step 1

1. Score the top of the rack lightly. Mash the garlic and salt together in a small bowl. mash the thyme, them beat in the mustard and oil. Paint the mixture over the tops and meaty ends of the rack.

2. Set rack meat side up on an oiled roasting pan and fold a strip of foil over the rib ends to keep them from scorching.

3. May be prepared several hours ahead of time and covered and refrigerated.

4. Preheat oven to 500F and set oven rack in upper middle level. The first part of the roasting is to sear the lamb. When the oven is ready, put the rack in and set the timer for 10 minutes. When time is up slide the oven rack out and quickly spread a coating of Panko over the top of the rack and baste with dribbles of melted butter. Turn oven down to 400F and roast for 15 minutes more. Lamb is done to a nice rosy rare at 125F. Let sit for a few minutes before carving to let juices settle back into the meat.

Servings: 2
Nutrition Facts
Serving size: 1/2 of a recipe (7.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 759.36
Calories From Fat (78%) 589.76
% Daily Value
Total Fat 65.92g 101%
Saturated Fat 30.68g 153%
Cholesterol 158.98mg 53%
Sodium 603.32mg 25%
Potassium 255.26mg 7%
Total Carbohydrates 11.05g 4%
Fiber 1g 4%
Sugar 0.86g
Protein 29.52g 59%
Reviews
5 stars - Made this for New Years Day dinner and it is scrumptious! - ME 1/1/1986

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