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Categories:Viewed: 145 - Published at: 5 years ago
Ingredients
- 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
- Accompaniments if desired: Stir-Fried Spinach with Ginger and Garlic and Gruyere Potato Gratin
Method
- 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.
