Recipe - Rack Of Lamb With Caramelized Shallot And Thyme Crust

1 One half tablespoon Olive oil
3 lg Shallots; chopped, (about
One half cup)
3 tablespoon Balsamic vinegar
One half cup Fine fresh bread crumbs
1 One half 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:
StirFried Spinach with
Ginger and Garlic and
Gruyere Potato Gratin

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 mediumrare, 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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998