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!"
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
8 ribs of lamb
- Serves:
- 2
ingredients
- 1 1⁄2 tablespoons olive oil
- 3 large shallots, chopped (about 1/2 cup)
- 3 tablespoons balsamic vinegar
- 1⁄2 cup fresh breadcrumb, fine
- 1 1⁄2 tablespoons fresh thyme leaves, chopped or 2 teaspoons dried thyme, crumbled
- 1 rack of lamb, frenched (7 or 8 ribs)
- 1 teaspoon Dijon mustard
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
8726943"
