Rack of Lamb With Caramelized Shallot and Thyme Crust

From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400°F
  • 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, ribs 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°F for medium-rare, 25 to 30 minutes.
  • Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
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RECIPE MADE WITH LOVE BY

@Raquel Grinnell
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@Raquel Grinnell
Contributor
"From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!"
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  1. Raquel Grinnell
    From Gourmet magazine, 1995. My friend Martinique who is a caterer says this is a no-fail, impress-the-company recipe and it can be prepared in 45 minutes or less!
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