Rack of Lamb with Caramelized Shallot and Thyme Crust

1. 1

   Preheat oven to 400F.

2. 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.

3. 3

   Add vinegar and boil until liquid is evaporated.

4. 4

   Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.

5. 5

   Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan.

6. 6

   Spread meat side with mustard and pat on crumb mixture evenly.

7. 7

   Roast lamb in middle of oven until a meat thermometer registers 135F.

8. 8

   for medium-rare, 25 to 30 minutes.

9. 9

   Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes.

10. 10

    Slice lamb into chops.

* Per serving · 4 servings · Values may vary.