Rack of Lamb with Caramelized Shallot and Thyme Crust

Janice's Recipe

ingredients
1-1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
3 tablespoons balsamic vinegar
1/2 cup fine fresh bread crumbs
1-1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of fat
1 teaspoon Dijon mustard

preparation
Preheat oven to 400 degrees.

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, rib 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 degrees F. for medium rare, 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 minutes.

Slice lamb into chops. Serves 2 generously. May be doubled.