RACK OF LAMB WITH CARAMELIZED SHALLOT AND THYME CRUST
From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!
Provided by Raquel Grinnell
Categories < 60 Mins
Time 45m
Yield 8 ribs of lamb, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- 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.
- 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.
- Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
Nutrition Facts : Calories 242.4, Fat 11.7, SaturatedFat 1.7, Sodium 235.5, Carbohydrate 29.1, Fiber 1.6, Sugar 5.3, Protein 4.7
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