From Newsgroup: rec.food.cooking
On 2026-05-23 11:14 a.m., jmquown wrote:
Rack of lamb. I'll be using one of the methods espoused by the late
great Julia Child.
https://juliachildfans.com/julia-child-rack-of-lamb-recipe/
This method is also mentioned in an America's Test Kitchen Cookbook.
Sides will be mashed potatoes and petite green peas.
That is similar to one of the recipes I use for rack of lamb. I use the
same basic herbs but I mix them with the crumbs and enough olive oil to
a texture that will stick to the meat. Instead of the hot oven sear I
do it in a hot pan, browning all sides. Then I smear it will Dijon
mustard, press the bread crumb mixture onto the rack and then into a hot
oven.
Sometimes I make a marinade of olive oil, fresh lemon juice, salt,
pepper, lots of garlic, and herbs. I let it sit for about 6 hours in a
plastic bag then sear it and finish it off in a hot oven. It always
turns out great.
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