Ingredients
- Can be prepared in 45 minutes or less.
- 1 1/2 tablespoons olive oil
- 3 large shallots, chopped (about 1/2 cup)
- 3 tablespoons balsamic vinegar
- 1/2 cup fine fresh bread crumbs
- 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
- thyme, crumbled
- a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of
- as much fat as possible
- 1 teaspoon Dijon mustard
Directions
Preheat oven to 400F.
In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135F. for medium-rare, 25 to 30 minutes.
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
Serves 2 generously.
Gourmet
December 1995
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Submitted 6/13/05.
Source: Gourmet
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
RACK OF LAMB W/ CARAMELIZED SHALLOT & THYME CRUST