Шеф-повар Дженнифер Сегал делится рецептом идеального бараньего ребрышка

“Rack of lamb is special occasion-worthy but quick and easy enough to prepare any night of the week. This classic French preparation is the way I learned to cook it over 20 years ago when I was an apprentice at L’Auberge Chez Francois, and it’s still my favorite method. You sear the racks in a blazing-hot pan, brush them with Dijon mustard, coat them with seasoned breadcrumbs, and then finish cooking them in the oven. The meat turns out exceptionally flavorful, especially considering how simple the recipe is,” says Jennifer Segal, a trained chef, mom, and author of the blog and bestselling cookbook Once Upon a Chef. She is known for her foolproof, updated spins on everyday classics. Jennifer’s recipes hone in on exactly what you feel like making in today’s busy and often hectic times. She is the founder of the Once Upon a Chef cooking blog that showcases family-friendly recipes from a chef’s point of view. Her recipes have been featured on numerous websites, magazines, and television programs, including The Huffington Post, WJLA’s Good Morning Washington, FOX5DC, SeriousEats.com, and Parade.com. Before creating her blog, Jennifer attended the Maryland-based L’Academie de Cuisine, considered one of the top cooking schools in America. She cooked at the acclaimed L’Auberge Chez Francois, and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. “I left the restaurant business in 2003 when my first child was born. Now, I’m cooking for my family and sharing all my tested and perfected recipes. The recipes on my site reflect my life; as a mom, I need easy meals the whole family will enjoy but the chef in me needs to eat too,” she says. With the authority of a professionally chef and the practicality of a busy working mom, Jennifer teaches readers how to improve their cooking skills one recipe at a time. She lives in Maryland with her husband and children. Servings: 4 Ingredients: