Rack of Lamb with Caramelized Shallot and Thyme Crust

Rack of Lamb with Caramelized Shallot and Thyme Crust Ingredients

1 1/2 tb Olive oil	1 1/2 tb Chopped fresh thyme leaves
3 lg Shallots; chopped, (about	1 Frenched rack of lamb; (7 or
3 tb Balsamic vinegar	1 ts Dijon mustard
1/2 c Fine fresh bread crumbs	Accompaniments if desired:

Instructions for Rack of Lamb with Caramelized Shallot and Thyme Crust

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 on Mar 16, 1998

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Bread crumbs	Dijon Mustard	Lamb
Olive Oil	Shallot	Thyme

for flavor and categorization

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