Rack Of Lamb Persille

1. 1

   Preheat oven to 450 degrees F.

2. 2

   French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.

3. 3

   Rub the fat side of each rack with mustard.

4. 4

   In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.

5. 5

   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.

6. 6

   Carefully remove from the oven and let stand for 10 minutes.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.