Rack of lamb with caramelized shallot and thyme crust

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
3 larges Shallots; chopped, (about 1/2 cup)
3 tablespoons Balsamic vinegar
½ cup Fine fresh bread crumbs
1½ tablespoon Chopped fresh thyme leaves or 2 teaspoons dried thyme; crumbled
1 Frenched rack of lamb; (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
1 teaspoon Dijon mustard
Accompaniments if desired: Stir-Fried Spinach with Ginger and Garlic and Gruyere Potato Gratin

Directions

Preheat oven to 400°F.

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 135°F. 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

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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