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Rack of Lamb with Caramelized Shallots and Thyme Crust Recipe

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This recipe for Rack of Lamb with Caramelized Shallots and Thyme Crust, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Loren Brister


1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs (I've used Progresso).
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled (I've sprinkled thyme, it's a strong flavor for me).
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible (I got mine at BJ's, already frenched and not too fatty about $25-$30).
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

Preheat oven to 400 degrees F.
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.

"My husband said this was the best meal I have ever made."




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