Rack of Lamb with Caramelized Shallots and Thyme Crust

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, 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 and thyme.

5. 5

   Season with salt and pepper, to taste.

6. 6

   Season lamb with salt and pepper.

7. 7

   Heat vegetable oil in a saute pan and sear the lamb on all sides.

8. 8

   Transfer, rib side down, to a small roasting pan.

9. 9

   Spread the meat side with mustard and pat on crumb mixture, making an even coating.

10. 10

    Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.

11. 11

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

12. 12

    Slice lamb into chops.

13. 13

    Wine Suggestions: Penfold Shiraz Rosemount Shiraz

* Per serving · 4 servings · Values may vary.

No additional tips available.