Julia Child Rack of Lamb Recipe

Julia Child Rack of Lamb with mustard and herb coating is the elegant centerpiece for intimate dinner parties. Frenched ribs interlocked on a silver platter, roasted pink inside with a crispy breadcrumb crust.

In The Way to Cook (pages 225-227), Julia describes the presentation: “An intimate dinner for four? Roast 2 racks of lamb, served rib ends up and interlocked on your heirloom silver platter.” She also notes that trimming is serious business. A 3½-pound rack carries about 2 pounds of fat and scrap. Don’t be surprised.

This is my go-to for special occasions. The mustard coating is unforgettable.

What is Rack of Lamb? The whole rib-chop section from one side of the lamb, 7 ribs bound together. French-trimmed, coated with mustard and herbs, roasted to rosy pink perfection.

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Why You’ll Love This Recipe

• Elegant presentation. Interlocked racks on a platter make a statement.
• That mustard crust. Dijon, herbs, breadcrumbs. Crispy and flavorful.
• Fast cooking. 30 minutes total. Perfect for entertaining.
• Pink and juicy. 125°F for rosy rare. Lamb should never be overcooked.
• Prep ahead friendly. Trim and coat the day before. Roast just before serving.

Julia Child Rack of Lamb Ingredients

From The Way to Cook by Julia Child, Pages 225-227. Serves 4-5.

For the Lamb:

• 2 racks of lamb (7 ribs each, about 3½ lbs untrimmed)
• Salt and pepper

For the Mustard Coating:

• 3 Tb Dijon mustard
• 1 Tb fresh rosemary, minced
• 1 Tb fresh thyme, minced
• 2 cloves garlic, minced
• 2 Tb olive oil

For the Crust:

• ½ cup fresh breadcrumbs (from crustless white bread)
• 2 Tb melted butter

Ask your butcher:

• Have them French-trim the racks (expose the rib bones)
• Remove the backbone for easy carving

How To Make Julia Child Rack of Lamb

Step 1: Trim the Racks (or have butcher do it)

1. Remove the backbone: Cut along the tops of the ribs to separate.
2. French the ribs: Cut a line across the ribs halfway from bone ends to meat. Remove the fatty layer to expose the lower rib bones. Scrape meat from around the bones.
3. Remove excess fat: Lift off the fatty cap, leaving only a thin covering over the eye of meat.

Step 2: Prep for Roasting

4. Score the fat side: Make shallow crisscross cuts in the fat.
5. Mix the mustard coating: Combine Dijon, rosemary, thyme, garlic, and olive oil.
6. Apply the coating: Paint the mustard mixture over the tops and sides, leaving rib ends free.
7. Protect the ribs: Wrap the exposed rib bones in foil so they won’t burn.

Can be done a day ahead. Cover and refrigerate.

Step 3: Roast

8. Preheat oven to 500°F. Place rack in upper-middle level.
9. Sear at high heat: Roast for 10 minutes at 500°F.
10. Add breadcrumb crust: Reduce oven to 400°F. Spread breadcrumbs over the mustard coating, drizzle with melted butter.
11. Finish roasting: Continue for 20 minutes until internal temp reaches 125°F for rosy rare. The meat should feel lightly springy when pressed.

Step 4: Rest and Serve

12. Rest 5 minutes: Transfer to a cutting board. Let juices redistribute.
13. Present dramatically: Arrange the two racks on a platter, rib ends up and intertwined. Tuck watercress underneath.
14. Carve: Cut between ribs into single-rib portions. Serve 2-3 ribs per person.

Recipe Tips

• Have the butcher trim it: French-trimming is tedious. Most butchers will do it for you.
• Save the trimmings: Bones make excellent lamb stock (use the same method as beef stock). Defatted cap meat works for lamburgers or moussaka.
• Score the fat: Shallow cuts help the mustard coating adhere and the fat render.
• Foil the rib ends: Exposed bones burn at 500°F. Wrap them before roasting.
• Don’t overcook: Lamb is best at 125°F (rosy rare) to 135°F (medium). Beyond that it gets dry and gamey.
• Rest before carving: 5 minutes lets the juices settle. Skip this and they run out onto the board.

Julia’s Famous Lamb Mustard Marinade

This coating works on any lamb cut:

• 3 Tb Dijon mustard
• 1 Tb each rosemary and thyme, minced
• 2 cloves garlic, minced
• 2 Tb olive oil

Mix together and spread over lamb before roasting. For leg of lamb, add 1 Tb soy sauce for extra depth.

Leg of Lamb Variation

For larger gatherings, use the same mustard coating on a whole leg:

• 6-7 lb bone-in leg of lamb
• Double the mustard coating
• Roast at 450°F for 20 minutes, then 325°F until 125°F internal (about 15 min/lb)
• Rest 15-20 minutes before carving

Temperature Guide

Doneness	Internal Temp	Description
Rare	120°F	Cool red center
Medium-Rare	125°F	Warm pink center (Julia’s preference)
Medium	135°F	Pink throughout
Well-Done	145°F+	Not recommended

Pull meat 5°F before target. Carryover cooking finishes it.

What To Serve With Rack of Lamb

Julia suggests:

• Watercress as garnish (tuck under the ribs)
• Roasted potatoes or gratin
• Green beans with butter
• Ratatouille
• A fine red wine: Merlot, Cabernet, or Bordeaux

For a classic French side, serve with mashed potatoes or asparagus with hollandaise.

The lamb is the star. Keep sides simple and elegant.

Make-Ahead

The day before, trim and French the racks (or have your butcher do it). Apply the mustard coating, wrap the rib ends in foil, and refrigerate overnight. Before dinner, bring to room temperature for 30 minutes, add the breadcrumb crust, and roast. The hands-on time while guests are there is under 5 minutes.

How To Store

Refrigerator: Store leftover lamb in an airtight container for up to 3 days. Lamb is excellent served cold or at room temperature.

Reheat: Warm gently in a 300°F oven for 10 minutes. Lamb dries out easily, so don’t overheat. Or slice cold for salads.

Freezer: Not recommended. The texture and crust suffer.

Nutrition Facts

Per serving (2-3 ribs):

• Calories: 480 kcal
• Protein: 32g
• Total Fat: 36g
• Saturated Fat: 14g
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 1g
• Sodium: 420mg
• Cholesterol: 125mg

FAQs

Source: The Way to Cook by Julia Child, Pages 225-227

– Claire