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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 2 racks of lamb, 1 1/4 lb. and 7 ribs each
- 3 tablespoons Dijon mustard
- 1/4 cup unsalted butter, 1/2 stick
- 1/3 cup shallot, minced
- 1/4 teaspoon dried thyme, crumbled
- 1 1/2 cups Italian style breadcrumbs
- salt, to taste
- pepper, to taste
- 1/3 cup parsley, minced
Method
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
