Rack of Lamb with Caramelized Shallots and Thyme Crust

Total Time:
1 hr
20 min
40 min

2 servings

  • 1 1/2 tablespoons olive oil
  • 3 large shallots, chopped (about 1/2 cup)
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 1/2 cup pulverized fresh bread crumbs
  • 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
  • 1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
  • 1 tablespoon vegetable oil
  • 1 teaspoon Dijon mustard
  • Preheat oven to 400 degrees F.

  • 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. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.

  • Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.

  • Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

  • Wine Suggestions: Penfold Shiraz Rosemount Shiraz

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