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