Rack Of Lamb With Caramelized Shallot And Thyme Crust

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 tablespoons olive oil
• 3 large shallots, chopped (about 1/2 cup)
• 3 tablespoons balsamic vinegar
• 1/2 cup fresh breadcrumb, fine
• 1 1/2 tablespoons fresh thyme leaves, chopped or 2 teaspoons dried thyme, crumbled
• 1 rack of lamb, frenched (7 or 8 ribs)
• 1 teaspoon dijon mustard

Recipe

• 1 preheat oven to 400°f
• 2 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.
• 3 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 135°f for medium-rare, 25 to 30 minutes.
• 4 carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. slice lamb into chops.