Rack of Lamb Persille

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven to 450 degrees F.
2. French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
3. Rub the fat side of each rack with mustard.
4. In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
5. 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.
6. Carefully remove from the oven and let stand for 10 minutes.
7. 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.