Recipe by Oolala
From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
Top Review by howlinghounds
We served this at a wine tasting last night We cut the racks apart and people were able to eat the chops as finger food. Rave reviews all around. Easy to prep in advance and bake when you are ready to eat. We will make this again! We used coarse-grained dijon mustard and panko breadcrumbs.
- 2 racks of lamb, 1 1/4 lb. and 7 ribs each
- 3 tablespoons Dijon mustard
- 1⁄4 cup unsalted butter, 1/2 stick
- 1⁄3 cup shallot, minced
- 1⁄4 teaspoon dried thyme, crumbled
- 1 1⁄2 cups Italian style breadcrumbs
- salt, to taste
- pepper, to taste
- 1⁄3 cup parsley, minced
Directions See How It's Made
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.