Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 generous servings
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
Preparation
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
