LAMB: This is a lamb rack recipe that offers a nice tasty shallot crust with a slight crunch.

RACK OF LAMB WITH CARAMELIZED-SHALLOT CRUST:



7 to 8 lbs lamb rack

1 tsp. Dijon mustard

1 ½ tbsp. olive oil

3 large ( ½ cup) shallots, finely chopped

2 tbsp. balsamic vinegar

¼ cup fresh bread crumbs

1 ½ tbsp. fresh thyme leaves, chopped

salt & pepper to taste



Preheat oven to 400 degrees F.

In a large non-stick saucepan over medium-high heat, heat oil until hot and cook shallots until golden, 2-3 minutes. Add vinegar, bring to a boil and reduce it slightly. Remove from heat. Stir in breadcrumbs and thyme.

Season lamb rack with salt and pepper generously and arrange it rib-side down in a roasting pan. Spread mustard over the top of lamb and rub in crumb mixture.

Roast lamb for 30 minutes or until an instead-read thermometer inserted into the fleshiest part reads 140 degree for rare and 145-150 degrees for medium-rare meat.

Remove from oven and let sit for 10 minutes before slicing into chops to serve.