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. Serves 2 generously Gourmet December 1995 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 1|
|Calories from Fat: 748 (59%)|
|Amt Per Serving||% DV|
|Total Fat 83.1g||111 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 295.7mg||91 %|
|Sodium 666.7mg||23 %|
|Potassium 1690.5mg||44 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 38.7g|
|Protein 86.7g||124 %|
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Calories per serving: 1278
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